MLA Australian Beef Noodle Soup

  • Prep time 20Min
  • Cook time 4Min
  • Technique Stew
  • Meat Beef
  • Cut Striploin
  • Serves 6

All natural beef is a delectable choice in this quick and easy recipe for Australian Beef Noodle Soup.


½ pound Australian Beef strip loin, rib eye or tenderloin
1 package bean thread or rice noodles
4 cups chicken broth
1 cup water
1 cup shiitake mushrooms, caps only, thinly sliced
3 teaspoons canola oil
2 tablespoons ginger, finely sliced
1 medium red bell pepper, cut into thin strips
3 green onions, thinly sliced
1 tablespoon light soy sauce


Chill beef for 10-20 minutes in the freezer, this will make it firm so you can slice very thin. Set aside.

Cook noodles according to package directions, drain, rinse and set aside. In large saucepan, bring broth and water to a boil, add mushrooms and keep at a simmer.

Heat 2 teaspoons olive oil in separate large, nonstick skillet or wok over medium-high heat. Add beef and ginger and stir-fry 1-2 minutes or until just browned. Transfer to a plate.

Heat remaining oil and stir-fry bell pepper and two of the green onions until slightly softened, about 2 minutes. Combine broth with beef and soy sauce.

Place noodles in a serving bowl and ladle over the soup. Scatter over remaining onion and serve while hot.

For Instant Pot:

  • For faster cooking of stews and braises, cut your meat into smaller pieces (1-2”) before cooking.
  • All soup, stew and braising recipes can be modified to approximately 15-20 mins on HIGH setting, per pound of meat with 1-2 cups of liquid.
  • For a nice crust on your meat, do not overcrowd your pan when searing. Sear in batches if you have to.
  • Braised meats become more flavorful if allowed to cool in their own juices overnight.