Beef Noodle Soup

Ingredients

Beef chuck roast

1.5 pounds, cut into bite-sized pieces

Beef broth

6 cups

Dried noodles

8 ounces (e.g., egg noodles or rice noodles)

Onion

1, chopped

Garlic

4 cloves, minced

Ginger

1 tablespoon, grated

Carrots

2, sliced

Celery

2 stalks, sliced

Cinnamon stick

1

Star anise

2

Soy sauce

2 tablespoons

Fish sauce

1 tablespoon

Lime

1, cut into wedges

Cilantro

1/4 cup, chopped (for garnish)

Green onions

2, sliced (for garnish)

Oil

2 tablespoons (for cooking)

Salt

to taste

Pepper

to taste

Instructions

1. In a large pot, heat the oil over medium heat. Add the beef slices and cook until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
2. In the same pot, add the chopped onion, minced garlic, and grated ginger. Cook until fragrant and the onion is translucent, approximately 3-4 minutes.
3. Add the sliced carrots and celery to the pot and cook for another 2-3 minutes until slightly softened.
4. Return the browned beef to the pot and pour in the beef broth. Stir in the soy sauce, fish sauce, star anise, cinnamon stick, salt, and pepper.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, until the beef is tender and flavors meld beautifully.
6. While the soup is simmering, cook the dried noodles according to the package instructions. Drain and set aside.
7. Once the beef is tender, carefully remove the star anise and cinnamon stick from the soup.
8. To serve, divide the cooked noodles among bowls and ladle the rich beef broth and vegetables over the noodles.
9. Garnish each bowl with sliced green onions, chopped cilantro, and a squeeze of fresh lime juice for a burst of brightness.
10. Enjoy your delicious and comforting beef noodle soup!