Spicy Beef Noodle Soup | What’s for Dinner?
My family LOVES trying different ethnic dishes! Our trips are always geared around food, and we're especially drawn to all of the different Asian cuisines. Thai, Indian and Nepali are some of our favorites as we love the combination of all the different spices used to create these dishes. I am always happy to come […]

My family LOVES trying different ethnic dishes! Our trips are always geared around food, and we're especially drawn to all of the different Asian cuisines. Thai, Indian and Nepali are some of our favorites as we love the combination of all the different spices used to create these dishes. I am always happy to come home and try to recreate the amazing food we have found on our travels!

This particular soup has so many flavors that we love in a dish (garlic, ginger, miso, chili peppers), so when I read the ingredient list I knew we were going to love it! I was right! The soup is so tasty with just the right amount of heat. With temperatures plunging across the country right now, this soup is sure to warm you up!

Spicy Beef Noodle Soup

Spicy Beef Noodle Soup

Spicy Beef Noodle Soup

adapted from Cooking Light Magazine

6 to 8 people


  • 2 tablespoons of canola oil, divided
  • 2 lbs boneless mandrel roast, trimmed and cut into 1-inch pieces
  • 1 ½ cup chopped onions
  • ⅓ C minced garlic (about 15 cloves)
  • 1 tablespoon finely chopped fresh peeled ginger
  • 3 Italian tomatoes, chopped
  • ¼ cup of sambal oelek (fresh ground chili paste) See “Liz's Treats” below
  • 3 tablespoons of white miso
  • 1 ½ t gr. coriander
  • 1 ½ t roughly gr. black pepper
  • 8 cups unsalted beef broth
  • 2 tablespoons of low sodium soy sauce
  • 1 ½ tablespoon of brown sugar
  • 8 ounces sliced ​​mushrooms
  • 1 packet Thai rice noodles
  • 4 (4 oz) baby boy choys, quartered lengthwise
  • ½ cup sliced ​​green onions
  • ¼ c cilantro sprigs


Heat 1 teaspoon of oil in a casserole dish over medium-high heat. Brown half the meat on all sides, being careful not to overcrowd it. Transfer the cooked beef to a plate and repeat the procedure with 1 teaspoon of oil and the rest of the beef.

Heat the remaining 4 teaspoons of oil over medium-high heat and add the onion, garlic and ginger. Cook, stirring often, until onion is almost tender, about 6 minutes. Stir in the tomatoes, samba oelek, miso, cilantro and pepper. Cook for 1 minute, stirring constantly. Add the broth, soy sauce, brown sugar and browned beef. To boil; partially cover and reduce heat to medium-low to maintain a boil. Cook until beef is almost tender, about 45 minutes. Add the mushrooms; cover and cook until beef is tender, about 30 minutes.

Cook noodles according to package directions; Drain and rinse with cold water. Drain well.

Add the bok choy to the soup; cover and cook until tender and crisp, about 4 minutes. Arrange about ½ cup of noodles and 2 bok choy wedges in each bowl. Pour about 1 ½ cups of soup into each bowl and sprinkle each serving with 1 tablespoon of green onions. Garnish with cilantro sprigs.

Liz's Tidbits:

  • Sambal Oelek is a fresh ground chili paste that has a good amount of spicy heat. This recipe calls for ¼ cup (4 T) which for my family is perfect as we love spices, but depending on your heat preference / tolerance adjust how much you use. I wouldn't suggest leaving it out as I strongly believe it's an essential part of this soup's flavor profile, but you can definitely reduce the amount you use without losing the flavor it lends to the soup. I would suggest halving it to 2T the first time around, and see how you like it.

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