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Weight Loss Recipes - Beef and Broccoli
Noodle Soup
Beef and Broccoli
Noodle Soup
(makes
4 servings)
| Ingredients: |  |
| |  | 1
garlic clove, minced | | 2
green onions, chopped | | 2
tablespoons low-sodium soy sauce | | 1
teaspoon sesame oil | | 8
ounces lean beef, trimmed of excess fat | | 8
ounces egg noodles | | 3-3/4
cups low-sodium beef broth | | 5
baby corns, chopped | | 1
leek, sliced (white part only) or 1 cup chopped onion | | 2
cups broccoli florets | | 1/2
teaspoon chili powder
| | Directions: |
| | | 1. | In
a medium-sized bowl, combine garlic, green onions, soy sauce and sesame oil. |
| 2. | Slice
beef into thin strips* then add to soy sauce mixture and stir until well-coated.
Cover then marinate in refrigerator for at least 30 minutes to 1 hour.
*Cook's
Tip: Wrap beef in plastic wrap then place in a freezer for about 1/2 hour
to partially freeze to make it easier to slice. |
| 3. | Cook
noodles according to package instructions. | | 4. | Place
beef broth in a large saucepan then bring to a boil. Add the beef with the marinade,
the baby corns, leek, and broccoli. Cover then lower heat to medium-low and simmer
for 10 minutes. Stir in noodles and chili powder, cover and simmer for an additional
3 minutes then serve. |
TEXT
VERSION OF NUTRITION FACTS:
Serving
Size: 1/4 of recipe (401 g)
Servings Per Recipe: 4 |
| Amount
per serving | | Calories | 440 |
| Calories
from fat | 75 |
| Total
Fat | 8
g | | Saturated
Fat | 2
g | | Cholesterol | 104
mg | | Sodium | 417
mg | | Total
Carbohydrates | 63
g | | Dietary
Fiber | 3
g | | Sugars | 0
g | | Protein | 28
g | | Vitamin
A | 10% |
| Vitamin
C | 30% |
| Calcium | 6% |
| Iron | 35% |
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