Low Fat Spicy Beef Noodle Soup
Warm up with a comforting bowl of Low Fat Spicy Beef Noodle Soup—a perfect blend of bold flavors and health-conscious ingredients. This vibrant, protein-packed dish combines lean ground beef, tender rice noodles, and nutrient-rich vegetables like baby bok choy and carrots, all simmered in a flavorful broth infused with garlic, ginger, and a kick of red chili paste. Highlighting low-sodium soy sauce and beef broth, this recipe offers a lighter alternative without sacrificing taste, while the optional crushed red pepper flakes let you customize your desired heat level. Quick to prepare in under 40 minutes, this savory soup is garnished with fresh cilantro, scallions, and a squeeze of lime for a zesty finish. Whether you're seeking a guilt-free comfort food or a satisfying meal with a spicy twist, this dish is sure to impress! Perfect for cozy nights or busy weekdays, and ideal for serving up to four hungry guests.
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Recipe Information
Ingredients
- 300 g Lean ground beef (95% lean or higher)
- 150 g Rice noodles
- 6 cups Low-sodium beef broth
- 3 pieces Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 1 tbsp Red chili paste (Sambal Oelek or similar)
- 2 tbsp Soy sauce (low sodium)
- 1 tsp Fish sauce
- 2 heads Baby bok choy, chopped
- 1 large Carrot, julienned
- 2 stalks Scallions, sliced
- 2 tbsp Fresh cilantro, chopped
- 1 piece Lime, cut into wedges
- 1 tsp Sesame oil
- 0.5 tsp Crushed red pepper flakes (optional, for extra heat)
Instructions
Prepare the rice noodles according to the package instructions. Drain and set aside.
In a large pot or Dutch oven, heat the sesame oil over medium heat. Add the lean ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat and set the beef aside.
In the same pot, add the minced garlic, grated ginger, and chili paste. Stir and sauté for 1-2 minutes until fragrant.
Pour in the low-sodium beef broth and bring to a gentle boil. Stir in the soy sauce and fish sauce.
Add the julienned carrot and chopped bok choy to the pot. Simmer for 5-7 minutes until the vegetables are tender but still slightly crisp.
Return the cooked beef to the pot and stir to combine. If desired, add the crushed red pepper flakes for extra spiciness.
Divide the cooked rice noodles among serving bowls. Ladle the soup over the noodles, ensuring an even distribution of broth, beef, and vegetables.
Garnish each bowl with sliced scallions and fresh cilantro. Serve immediately with lime wedges on the side for squeezing over the soup.
Nutrition Facts
Calories |
953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 4217 mg | 183% | |
| Total Carbohydrate | 75.6 g | 27% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 11.7 g | ||
| Protein | 89.1 g | 178% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 617 mg | 47% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3306 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
