Ingredients

Let’s Cook!

• 1
  In a soup pot Heat 2 Tablespoons of Canola and 1 teaspoon of sesame oil
• 2
  Prepare the beef. I like it thinly sliced and cut into 1 inch squares.
  
• 3
  Add the beef to the hot oil. Add half the ginger paste and half the garlic paste, 2 teaspoons each. Cook until the beef is browned. Remove beef to a plate.
• 4
  Prepare vegetables.
  
• 5
  Add more canola oil to pot if needed and add the onions, carrots, and peppers. Saute until the onions are translucent. About 2 minutes.
• 6
  Add the other half of ginger paste and garlic paste and stir. Add the cabbage and mushrooms and stir. Cook the vegetables until the cabbage softens about 5 minutes.
• 7
  Add the beef back to the pot and stir. Add the soy sauce stir. Scraping the bottom of the pan.
• 8
  Add the beef stock and water and stir to combine. Bring to a simmer and let cook for about 30 minutes to an hour. Taste and add salt to taste.
• 9
  Cook the noodles in a separate pot using directions on the package. I cook mine just until they're almost fully cooked. Drain and rinse in cold water to stop cooking. Add the noodles to the soup when you're ready to eat.
• 10
  Serve and enjoy. Garnish with fresh chopped green onions. I also added siracha to mine for a little spice.