Seared Beef Soup

Here's a wonderful recipe from last week's menu. It was a HUGE hit with everyone! Chris and I had a little Sake with ours. So good!

Seared Beef Soup

8 oz angel hair pasta, cooked al dente
1.25 lbs beef sirlion cut in 1 in pieces
2 Tbls olive oil
10 oz sliced mushrooms (your favorite variety)
2 cloves garlic, minced
8 cups beef stock
3 Tbls soy sauce
2 tsp rice wine vinegar
2 carrots, julliened
1/2 head Napa cabbage, shredded
2 scallions thinly sliced
1 cup bean sprouts

Season beef with a little salt and pepper and 1 Tbls olive oil. In a large saucepan over medium-high heat, sear beef until nicely browned. Remove the beef and set it aside. Reduce the heat to medium, add remaining oil, mushrooms and garlic. Cook until tender, scraping up any browned beef bits. Add stock, soy sauce, and vinegar and bring to a boil. Remove from heat and stir in carrots, cabbage, scallions and bean sprouts. Then add beef and noodles.

Enjoy!