Does anyone have a good Beef Noodle Soup recipe?

I'm looking for a really good chinese beef noodle soup recipe... I've tried a couple I found online, but they're weren't too good. So, I was wondering if anyone has a really good one to share. Thanks.Does anyone have a good Beef Noodle Soup recipe?
My all time favorite is Chow Fun..


This recipe calls for ';rice noodles'; or some stores, they maybe listed as just ';Chow Fun'; noodles.





Quick and Easy Beef Chow Fun





What makes this dish are the chewy fresh broad rice noodles (hai fun) that soak up the flavor of the sauces. This quick and easy version of Beef Chow Fun uses black bean sauce and baby corn.





Serves 3 to 4





More Beef Recipes


INGREDIENTS:


1 lb beef flank steak


5 teaspoons dark soy sauce


1 tablespoon Chinese rice wine or dry sherry


1/2 teaspoon sugar


a few drops sesame oil


1 teaspoon cornstarch


1/2 pound fresh rice noodles


1 8-ounce can baby corn


2 garlic cloves


1 tablespoon Chinese black bean sauce


1 1/2 to 2 tablespoons oyster sauce


5 tablespoons oil for stir frying, or as needed


PREPARATION:


Cut the flank steak across the grain into thin strips about 1/4-inch thick. Add the dark soy sauce, rice vinegar, sugar, sesame oil, and cornstarch. Marinate the steak for 15 minutes.





While the steak is marinating, prepare the vegetables: rinse the baby corn in warm running water and drain.


Smash, peel, and chop the garlic cloves.


If using refrigerated rice noodles, rinse them in warm water to loosen. Cut the noodles into 1/2 to 3/4 inch strips.





Heat the wok and add 2 tablespoons oil. When the oil is hot, add the beef. Lay flat and let brown for a minute. Stir in the black bean sauce and stir-fry the beef until it is browned and nearly cooked through. Remove from the wok.





Clean out the wok and add 2 more tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic. Add the rice noodles and stir fry until browned.





Push the rice noodles up to the side of the wok and add 1 more tablespoon oil. When the oil is hot, add the baby corn. Stir-fry briefly, then mix with the noodles. Stir in the oyster sauce.





Add the beef back into the wok. Mix everything together and serve hot.





Reader Rating: 5 out of 5 stars


Comments: This recipe is very easy and delicious. A Chinese friend of mine says it's better than food she's had at Chinese resturants--high praise! My kids aren't keen on baby corn, so I usually substitute with veggies they prefer (carrots, snow peas, etc.), but no matter the combination, it turns out GREAT!Does anyone have a good Beef Noodle Soup recipe?
Here ya go:





2 quarts beef broth


1 lb stew meat


1 onion, thinly sliced or diced


1 zucchini, sliced thin or diced


2 carrots, sliced thin or diced


1.5 tablespoons dried italian seasoning


1 small package orzo





Sear the meat in a skillet. Don't worry if it isn't cooked through. Remove and set aside. Bring the broth to a boil and add the italian seasoning, onions, zucchini, and carrots. Cook until the veggies are tender. Reduce heat. Add the meat and orzo. Simmer until the meat is done and the orzo is cooked through. Enjoy with a caesar salad and crusty bread!
1 pound boneless sirloin, fat removed and cut into fine julienne


2 cloves garlic


1-inch piece ginger, peeled


1 stick cinnamon


2 quarts water


1 large bunch cilantro


1/4 pound vermicelli or capellini broken into 2-inch lengths


Salt, to taste


2 tablespoons fresh lime juice


2 cups fresh bean sprouts


1/2 teaspoons dried red pepper flakes





Combine beef, garlic, ginger, cinnamon and 2 quarts water. Bring to a boil, skim off scum. Reduce heat to low and simmer gently until meat is tender, about 45 minutes. Continue skimming and keeping level of liquid constant by replenishing with fresh water. Meanwhile, rinse and chop the cilantro. When meat is tender, remove garlic, cinnamon and ginger. Add noodles and simmer until tender, about 5 minutes. Remove soup from heat, stir in salt, lime juice, bean sprouts, pepper and cilantro. Adjust seasoning and serve piping hot.
CHUNKY BEEF NOODLE SOUP





1 lb. beef, boneless round steak, cut into 3/4 inch pieces


1 lg. chopped onion


2 cloves garlic, finely chopped


1 tbsp. vegetable oil


2 c. water


2 tsp. chili powder


1 tsp. salt


1/2 tsp. oregano


1 (16 oz.) can whole tomatoes


1 can (10 1/2 oz.) beef broth


2 oz. uncooked egg noodles


1 med. green pepper, chopped


Parsley





Cook and stir beef, onion and garlic in oil until beef is brown, about 15 minutes. Stir in water, chili powder, salt, oregano, tomatoes and broth. (Break tomatoes up with fork.) Heat to boiling. Reduce heat. Cover and simmer until beef is tender, 1 1/2 to 2 hours. Stir (wide) egg noodles and green pepper into soup. Heat to boiling, reduce heat. Simmer uncovered until noodles are tender, 10 minutes. Stir in parsley.





AND





BEEF NOODLE MAIN DISH SOUP





1 med. onion, sliced


2 tbsp. dried parsley flakes


1/2 tsp. salt


Dash garlic powder


Dash pepper


2 tbsp. butter


2 c. cubed cooked beef


1 can Campbell's beef broth


1 can Campbell's Old Fashioned Vegetable soup


2 soup cans water


1 can (16 oz.) tomatoes, cut up


1 c. uncooked wide noodles


1 sm. green pepper, diced





In large saucepan, cook onion with seasonings in butter until tender. Add remaining ingredients. Bring to boil; reduce heat. Cook 10 minutes or until noodles are done. Stir occasionally. Makes about 9 cups.





AND





BEEF NOODLE SOUP





2 lb. chuck beef (pork or chicken)


1 soup bone


3 qt. cold water


3 carrots


2 parsley roots %26amp; greens


1 sm. kohlrabi or 1/4 head cabbage


1 sm. onion


1 potato


3 tsp. salt


12 whole black pepper


Egg noodles





Wash meat and bone. Cover with cold water; allow it to come to a boil. Skim thoroughly. Add seasonings and whole vegetables (cleaned). Cover and simmer for 2 hours. Remove soup from fire and add 1/2 cup of cold water. Strain soup. Add cooked drained egg noodles and serve. Vegetables may be served with meat on a platter.





JM