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Clamchatter

Thai beef and vegetable soup with rice noodles

SPONSORED -This past holiday season was one for the books: so many holiday parties and events, countless bottles of Veuve, rich foods and over-the-top desserts. At the time it all seemed worth it, but now we’re paying for it. As a way to balance our extremes my friends and I decided that we would skip comfort foods in the New Year and have a healthier winter. We cut down on refined sugars, carbs and fried food and focused on making dishes with fresh local produce and meats.

One cold Saturday evening (-21c can you believe?) my friends and I got together for a cook-off, each of us creating a dish with as the main ingredient. Though  all the dishes were fairly tasty, one stood out more than the rest: the Thai inspired beef and vegetable soup with rice noodles.

The soup was healthy and nutritious, low in fat and you didn’t feel weighed down after eating it.

Serves 4

Prep time: 10 mins | Cook time: 20 mins

1 tbsp. fresh ginger (peeled & chopped)

1 clove garlic (minced)

3 stalks of lemon grass (chopped)

1 L. low-sodium beef stock

1 pkg. rice noodles

12 oz. filet mignon cut into strips

1 tsp. olive oil

1 red pepper (sliced)

2 large carrots (julienned)

4 tbsp. cilantro (chopped)

2 tbsp. reduced sodium soy sauce

Juice of one lime

Kosher salt and pepper to taste.

Directions:

On the stove heat a medium-sized pot to medium-high. Add stock, lemon grass, garlic and ginger. Bring to a boil, reduce heat to medium-low and let simmer for 20 min.

While stock is simmering, heat a large skillet to medium high. Add the olive oil and beef and cook until browned. Remove beef and set aside. Add the peppers and carrots to the skillet and sauté for approximately 5 minutes. Return beef to the skillet and deglaze with soy and lime juice. Season with salt and pepper to taste.

When the stock is finished simmering, add the rice noodles to it and remove the pot from heat. When noodles are soft (approximately 2 or 3 minutes making sure not to overcook them) portion the beef mixture into 4 separate bowls and spoon over stock. Top each portion with cilantro and serve.

Try out this recipe using Canadian beef and you may win $100 cash! is holding a contest for anyone who wants to cook this recipe (variations of this recipe are fine too) or any of the others on this month’s Progressive Party menu. The winner for each course will receive $100. Check out Kitchen Play for the full details, how to enter, and a look at the other recipes for inspiration. You can try one or all of the courses in the February menu. The contest closes February 28, 2011.

  • http://kitchen-play.com/thai-inspired-beef-and-vegetable-soup-with-rice-noodles Kitchen Play » Blog Archive » Thai-Inspired Beef and Vegetable Soup with Rice Noodles

    [...] Canadian Beef plays the starring role in light, healthy fare that could easily pass as comfort food in this Thai-Inspired Beef and Vegetable Soup with Rice Noodles from Shawn of It All Starts with Butter. [...]

  • http://www.eatlivetravelwrite.com Mardi@eatlivetravelwrite

    Shawn, this looks like the absolute perfect recipe for today’s weather. Comfort food but light – great for after the holidays!

  • http://canadianbeefinfo.wordpress.com/2011/02/01/canadian-beef-food-blogger-challenge/ Canadian Beef Food Blogger Challenge « Beefinfo's Blog

    [...] six talented food bloggers assigned one of the following courses: cocktail, amuse bouche, salad, appetizer/soup, entrée (main course) and dessert – in Canadian Beef’s case, we made this a video wild card [...]

  • http://www.beefinfo.org Heather Travis

    this soup looks perfect for a cold winter night…like tonight! thanks Shawn for such a great recipe!

  • http://claimid.com/joy Joy

    -21c! Oh dear! This soup would definitely help with that.

  • http://communaltable.wordpress.com Neil @ Communal Table

    We’ve made a point to try making more soups this winter, so I’m going to have to put this one on my list of recipes to try. Looks great!

  • http://www.choosy-beggars.com Choosy Beggar Tina

    This does look light, lovely, and utterly delicious. To me it looks like a pared down and easily manageable Pho, which I could eat/slurp every day without hesitation. Perfect for comfort food on a cold night!

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