SERVES 4 to 6
TOTAL TIME: 40 minutes
You can find shredded coleslaw mix in the packaged salad aisle at the grocery store. To make the beef easier to slice, freeze it for 15 minutes. Do not overcook the beef once it is added to the soup or else it will taste tough and dry.
|
1 |
tablespoon vegetable oil |
|
5 |
scallions, white and green parts separated and sliced thin |
|
2 |
tablespoons grated fresh ginger |
|
2 |
garlic cloves, minced |
|
3 |
cups beef broth |
|
3 |
cups low-sodium chicken broth |
|
2 |
tablespoons dry sherry |
|
2 |
tablespoons soy sauce, plus extra as needed |
|
1 |
pound flank steak, sliced ΒΌ inch thick against grain and cut crosswise into bite-size pieces |
|
2 |
(3-ounce) packages ramen noodles, flavoring packets discarded |
|
3 |
cups shredded coleslaw mix |
|
3 |
ounces (3 cups) baby spinach |
|
1 |
tablespoon sesame oil, plus extra as needed |
|
|
Salt and pepper |
1. Heat vegetable oil in Dutch oven over medium heat until shimmering. Add scallion whites, ginger, and garlic and cook until fragrant, about 1 minute. Stir in beef broth, chicken broth, sherry, and soy sauce. Cover and simmer gently until flavors meld, about 10 minutes.
2. Stir in beef, noodles, and coleslaw mix and cook until beef is no longer pink and noodles are tender, about 4 minutes. Stir in spinach and cook until wilted, about 1 minute. Stir in scallion greens and sesame oil. Season with salt, pepper, soy sauce, and sesame oil to taste. Serve.