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Chinese Rice Noodles and Beef (soup)

  • 4 green onions, cut into 1” lengths
  • 3-4 garlic cloves, crushed and minced
  • ¾ of a lb of beef, cut into thin strips (sirloin steak works great)
  • Dash of sugar
  • 2 T soy sauce
  • Salt
  • Pepper
  • Olive oil
  • 1 bundle of Kale
  • 2-3 cloves garlic, minced
  • Rice noodles (found in Asian grocery markets)
  • 1 T Beef broth powder (or to taste)


Put 2-3 tablespoons of olive oil in cast iron skillet. Once hot, add meat, onion and salt. Cook for 1 minute or so until beef just starts to brown, add garlic, soy sauce, sugar and pepper. Stir. Once dish is about done (do not overcook beef) cover, remove from heat and put skillet in a pre-heated (but turned off) oven to keep warm.

Meanwhile, stir fry kale in an olive oil with garlic and light salt. After kale shrivels up, add small amount of water and cover with lid. Let kale steam for about 5 minutes, adding more water if necessary to keep it from burning.

Meanwhile for noodles boil water according to package directions and add beef broth powder. Return to boiling and add noodles, cook 3-5 minutes or until cooked but not mushy.

Serve noodles and broth topped with beef and kale. Strain noodles if you don’t care for a soup-like dish.

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