Asian Beef Noodle Soup

• 8 ounces boneless beef sirloin
• 2 tablespoons soy sauce
• 8 cups beef stock
• 2 slices fresh ginger (thin slices)
• 1 garlic clove, minced
• 2 cups rice vermicelli, broken into 3-inch pieces
• 2 carrots, peeled and shredded
• 2 cups napa cabbage or 2 cups bok choy, shredded
• 2 cups bean sprouts
• 1/8 cup chopped fresh cilantro
• 3 green onions, sliced
• 1 teaspoon toasted sesame seed oil

1. Cut beef into very thin strips. In a bowl, combine beef with soy sauce. (I added some crushed red pepper -- love the spice).
2. In a large saucepan over high heat, bring stock, ginger and garlic to a boil. Add vermicelli; boil for 2 minutes or until softened. Add beef, carrots and cabbage.
3. Return to a boil; cook for another 2 minutes. Add bean sprouts and cook for 1 minute or until heated through.
4. Ladle into bowls; garnish with cilantro and chopped green onions. Drizzle with sesame oil, if desired.

beef sirloin, soy sauce, beef stock, ginger, garlic, rice vermicelli, carrots, cabbage, bean sprouts, fresh cilantro, green onions, oil

Taken from www.food.com/recipe/asian-beef-noodle-soup-279986 (may not work)