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Wok-Seared Beef Soup
A fast and easy soup by Chef Annie Wong.

Prep: 15 minutes
Cook: 20 minutes
Servings: Serves 2
1/2 lb. beef flank steak
1 cup spaghetti, or fettuccini, noodles
1 Tbsp. fish sauce or 1/8 tsp. salt
2 cups chicken broth
1/4 cup snow peas
1/4 cup sliced carrots
1 tsp. beef baste or beef bullion cubes
1/2 tsp. fresh cilantro, chopped
1/2 tsp. fried garlic (brown diced fresh garlic in frying pan with oil)
dash black pepper

Cook spaghetti noodles according to package directions. Drain and place in bowl.
Meanwhile, cut flank steak into thin strips. Preheat and spray large skillet or wok with cooking spray and cook beef strips until medium-rare, about 3-4 minutes. Place in bowl with the noodles.
In same hot skillet or wok, add chicken broth, fish sauce, snow peas and carrots. Heat to boiling. Add beef paste and stir well.
Pour mixture in the bowl over the noodles and beef. Top with cilantro, fried garlic and black pepper.