Asian Beef Noodle Soup

5 from 6 votes
Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 4 people



  • 2 liter Water
  • 125 g Steak hip
  • 1 onion unpeeled
  • 2 Stalk Lemongrass
  • 2 piece Garlic cloves unpeeled
  • 1 piece Unpeeled ginger
  • 1 red chilli pepper uncleaned
  • 1 pole Cinnamon
  • 1 bay leaf
  • 1 tsp Salt
  • 5 piece Black peppercorns
  • 5 piece Allspice grains
  • 5 piece Juniper berries
  • 1 tbsp Sweet soy sauce
  • 0,5 tsp Sambal Oelek

Asian beef noodle soup:

  • 2 liter Broth
  • 125 g Steak hip cut into strips
  • 50 g Fine soup noodles
  • 185 g Broccoli florets
  • 200 g Snack carrots


  • Coriander leaves for garnish



  • Pour water (2 liters) into a pot, the steak hip, an unpeeled onion, 2 sticks of lemongrass, 2 sliced ​​garlic cloves, 1 piece of unpeeled ginger, 1 chilli pepper, 1 stick of cinnamon, 1 bay leaf, 1 teaspoon salt. Add 5 black peppercorns, 5 allspice grains, 5 juniper berries, 1 tablespoon sweet soy sauce and ½ teaspoon sambal oelek and simmer / cook with the lid on for 1 hour. Remove the meat and pour the broth through a sieve into a saucepan.

Asian beef noodle soup:

  • Cut the steak hip meat into strips. Clean the broccoli and cut into small florets. Clean and wash snack carrots, halve lengthways and slice diagonally. Add the meat strips, soup noodles, broccoli florets and snack carrot slices to the broth and simmer gently for about 10 minutes.


  • Serve the soup hot, garnished with coriander leaves.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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