8 to 10 servings
YouTube instructional video is at the bottom.
What you’ll need
2 1/2 pounds beef chuck roast
Cabbage
1 head broccoli
2 large carrots
Better than bouillon beef base
Rice cooking wine
Soy sauce
Sesame seed oil
Fine egg noodles
Seasonings
Salt
Black pepper
Tony Chachere’s creole seasoning
1 yellow onion
Green onion
Celery
Garlic
Ginger
Preparation of ingredients
Seasonings
Step 1- Chop half of a yellow onion, green onions, three ribs of Celery, two cloves’ garlic, and two ounces ginger until minced.
Vegetables
Step 2- Chop half of a pound cabbage into strips, two large carrots into thin matchstick sized pieces, and cut broccoli heads from the stalk of the broccoli. Rinse cabbage, carrots and broccoli parts with cold water.
Beef roast
Step 3- Slice beef chuck roast into thin strips and rinse with cold water. Trim off any excessive fat from the beef strips using a knife.
Beef base mixture
Step 4- Add 3 1/2 quarts hot water, 1 tablespoon better than bouillon beef base, 1/3 cup rice cooking wine and 3 tablespoons soy sauce. Stir with a whisk until beef base has dissolved into the water and set aside.
Cooking the beef strips (Beef Strips mixture)
Preheat fire to medium heat.
Step 5- Add 1 tablespoon sesame seed oil into large pot and let get hot for 30 seconds. Next add, 1 cup chopped yellow onion, 1/2 cup chopped green onion, and all of the celery pieces into a large pot. Stir all ingredients together and let sauté for 7 minutes stirring occasionally.
Step 6- Add beef strips, 1 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon Tony Chachere’s creole seasoning. Stir all ingredients together and let sauté for 4 minutes stirring occasionally.
Step 7- Add the rest of the green onions, 1 tablespoon chopped garlic, 1 to 2 teaspoons ginger, and (beef base mixture). Stir all ingredients together. Cover with lid and let simmer for 1 hour and 20 minutes.
Sautéing the vegetables
Preheat fire to medium heat.
Step 8- 6 to 20 minutes before the cooking time for the beef strips is up, add 1 tablespoon sesame seed oil into a large saucepan. Let get hot for 30 seconds.
Step 9- Add broccoli pieces, carrot pieces and cabbage strips. Stir all ingredients together. Let sauté for 6 minutes, stirring occasionally. Once done turn fire off.
Final assembly of soup
Step 10- Add vegetable mixture and 3 to 4 ounces by weight of egg noodles into pot 4 to 6 minutes before the cooking time (Beef strips mixture) is done. Stir all ingredients together and let simmer for 4 minutes, stirring occasionally.
Notes- Add soy sauce and rice cooking wine as needed. Careful with adding the soy sauce as the mixture is already concentrated. Let cool for 30 minutes to an hour before serving. For best results, serve the next day. Flavors will settle and increase overnight and will be better tasting the next day. Serve hot and enjoy!
YouTube instructional video
