Rootitoot Asian Beef Noodle Soup
A fast Instant Pot Asian-style beef noodle soup — a fragrant broth of soy, mirin, ginger and chili-garlic sauce with thinly sliced sirloin and rice noodles, garnished with julienned carrots and cucumber. Ready in about 18 minutes.
Ingredients
| 6 cup | 1.4 l | beef broth |
| 2 Tbsp | 30 ml | soy sauce or tamari |
| 2 Tbsp | 30 ml | mirin |
| 2 Tbsp | 30 ml | grated fresh ginger |
| 2 tsp | 10 ml | Asian chili garlic sauce (like it hot?) |
| 1 pound | 455 g | beef sirloin, thinly sliced |
| 8 oz | 225 g | rice noodles |
| 1 Tbsp | 15 ml | toasted sesame oil |
| 3 | scallions, thinly sliced | |
| 0.25 cup | 60 ml | fresh cilantro, minced |
| — | julienned (matchstick) carrots and cucumber |
Instructions
Asian Beef Noodle Soup (ready in about 18 minutes).
Chili-garlic sauce quantity: 2 tsp - 2 Tbsp Asian chili garlic sauce (like it hot?).
Put the broth, soy sauce, mirin, fresh ginger, and chili-garlic paste (if using) in the Instant Pot.
Add the beef to the pot and stir to combine. Close the lid and make sure the valve is set to Sealing. Push the Pressure Cook (or Manual) button and adjust time using the + and - buttons to get to 2 minutes. When it beeps that it's done, leave it for 10 minutes natural release. This cook time is only for a tender cut like sirloin. If you are using stewing beef or blade steak, cook for 18 minutes with a 10 minute NR.
While it's naturally releasing, pour boiling water over the rice noodles and leave for 1 minute. Then drain.
When the 10 minute NR is up, flip the valve to Venting for a quick release and when the pin drops, remove the lid. Add the noodles and stir them gently into the broth. Add the sesame oil, sliced scallions and cilantro.
Serve garnished with the julienned carrots and cucumber.