Pan Seared Steak Vegetable Noodle Soup Garnished with Baco
Transform your soup experience with this hearty and flavor-packed Pan Seared Steak Vegetable Noodle Soup Garnished with Bacon. This recipe combines tender, perfectly seared steak, a medley of vibrant vegetables, and silky noodles simmered in a rich, savory beef broth infused with soy sauce. Topped with crispy crumbled bacon and a hint of fresh parsley, this dish is the epitome of comfort food with a gourmet twist. Ready in just under an hour, this crowd-pleaser is perfect for weeknight dinners or an indulgent yet balanced meal. Whether you're craving the depth of a steak dinner or the cozy warmth of a noodle soup, this recipe offers the best of both worlds.
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Recipe Information
Ingredients
- 1 lb steak (such as ribeye or sirloin)
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 4 slices bacon
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium zucchini, sliced
- 6 cups beef broth
- 2 tbsp soy sauce
- 6 oz dry noodles (e.g., egg noodles or ramen)
- 2 tbsp fresh parsley, chopped (optional garnish)
Instructions
Season the steak with salt and black pepper on both sides.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the steak and sear for 3-4 minutes per side, or until a crust forms. Remove the steak from the skillet and let it rest. Once cooled slightly, slice into thin strips and set aside.
In the same skillet, cook the bacon over medium heat until crispy. Transfer the bacon to a paper towel-lined plate, reserving the bacon grease in the skillet. Crumble the bacon once cooled and set aside for garnish.
In a large pot, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the diced onion and cook for 2-3 minutes until softened.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the carrots and celery, cooking for 3-4 minutes until they begin to soften.
Add the sliced zucchini and cook for an additional 2 minutes.
Pour in the beef broth and soy sauce. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
Add the dry noodles to the pot and cook according to the package instructions, usually 6-8 minutes, or until the noodles are tender.
Add the sliced steak to the soup and stir to warm through, about 1-2 minutes.
Taste the soup and adjust seasoning with additional salt or soy sauce, if needed.
Ladle the soup into serving bowls and garnish with crumbled bacon and fresh parsley (if using). Serve hot and enjoy!
Nutrition Facts
Calories |
2814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.3 g | 198% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 18.9 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 9961 mg | 433% | |
| Total Carbohydrate | 163.6 g | 59% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 21.2 g | ||
| Protein | 198.1 g | 396% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 380 mg | 29% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 4487 mg | 95% | |
*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.
