This Week's Meals (2/4): Beef Noodle Soup

Tastes like Little Taipei's Beef Noodle Soup, except there are carrots and spinach. The book is from the 70s, so I'm assuming the spinach is a substitute for Bok Choi, which wasn't as widespread as it is now.

The recipe calls for "egg noodles" so make sure you're getting Chinese egg noodles, which look like Spaghetti, and not the ribbon kind of egg noodles.
Title: Beef Noodle Soup
Yield: 4 Jenn Sized servings
Category: Soup
Cuisine: Chinese
Rating: 5/5 stars
Source: The Ultimate Chinese & Asian Cookbook

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Ingredients
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6 whole scallions
2 whole carrots
12 oz sirloin steak
1 clove garlic (crushed)
1 inch ginger (peeled) (finely chopped)
5 cups beef broth
3 tbsp soy sauce
4 tbsp dry sherry
3 oz thin egg noodles
3 oz spinach (shredded)
salt (to taste)
black pepper (to taste)
1/4 oz dried porcini mushrooms
2/3 cups boiling water
2 tbsp vegetable oil

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Instructions
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1 - Break the mushrooms into small pieces.
2 - Place the pieces in a bowl and pour boiling water over them. Set
aside to soak for 15 minutes.
3 - Shred the scallions and carrots into fine 2 inch long strips.
4 - Trim any fat off the steak and slice into thin strips.
5 - Heat the oil in a large saucepan
6 - Brown the beef in batches, adding oil as necessary. Remove the
beef with a slotted spoon and set aside to drain on paper towels.
7 - Add the garlic, ginger, scallions and carrots to the pan and stir-
fry for 3 minutes.
8 - Add the beef broth, the mushrooms along with their water, the soy
sauce, and sherry.
9 - Season with salt and pepper to taste.
10 - Bring to a boil, then simmer, covered for 10 minutes.
11 - Break up the noodles slightly and add to the pan with the spinach
and beef. Simmer for 5 more minutes.
12 - Taste for seasoning, and add salt and pepper as necessary.

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