Bold and Spicy Caribbean Beef Noodle Soup Recipe Twist
This Bold and Spicy Caribbean Beef Noodle Soup features a flavorful beef bone broth infused with fire-roasted tomatoes, scotch bonnet pepper, and a hint of clove, served with tender sirloin steak, al dente noodles, and fresh vegetables for a hearty and comforting meal. Get Ad-Free Flipbook
Servings 4 servings
Calories: 452kcal
Ingredients
For the Steak
- 12 ounces sirloin steak
- Salt and pepper
For the Aromatic Base
- 1 tablespoon olive oil
- 1 medium onion thinly sliced
- 1 medium red bell pepper thinly sliced
- 4 cloves garlic thinly sliced
- 1 scotch bonnet pepper thinly sliced (Use half for less heat)
For the Broth
- 1 cup crushed fire-roasted tomatoes
- ½ teaspoon dried thyme
- Pinch of ground clove
- 5 sprigs Fresh parsley chopped
- 4 cups beef bone broth
- Salt and pepper to taste
For the Vegetables and Noodles
- 2 large carrots sliced thick
- 8 ounce spaghetti pasta or other noodles
- 2 cups packed spinach
For Garnish
- Fresh parsley
- 1 Lime for wedges
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Importance of Steak Size: Finish your steak cut in the oven if it is over 1.5 inches. To do this, preheat your oven to 375°F (190°C).
- Sear the Steak: Heat the wok first, then add 1 tablespoon olive oil over medium-high heat. Season the steak with salt and pepper on both sides. Then, sear the steak for 3-4 minutes on each side until medium-rare (or your preferred doneness). Remove the steak from the wok and set it aside to rest.
- Transfer Steak to the Oven: For thicker steak cuts, after searing, transfer the steak to an oven-safe dish or a baking sheet. If your wok is oven-safe, you can place it directly in the oven. Use a meat thermometer to ensure precise cooking. Place the thermometer in the thickest part of the steak.
- For Medium-Rare: Cook until the internal temperature reaches 125-130°F (52-54°C). For medium: Cook until the internal temperature reaches 135-140°F (57-60°C). The timing will vary depending on the thickness of your steak, but generally, this should take 5-10 minutes for a 1.5 to 2-inch thick steak.
- Prepare the Spicy Beef Broth: In the same wok, add a little more olive oil if needed. Add and combine the onions, green bell pepper, garlic, and scotch bonnet pepper and cover to steam for 4-5 minutes on medium heat until softened and fragrant.
- Next, uncover and stir to brown for 1-2 minutes. Stir in the fire-roasted tomatoes, thyme, ground clove, and fresh parsley. Then, cook for 4-5 minutes to allow the ingredients to meld. Pour in the beef bone broth, bring to a boil on high heat, and season with salt and pepper to taste.
- Cook Vegetables and Noodles: Remove the bell pepper mixture with a strainer and set aside on a tray. Then, add the thick-sliced carrots to the broth and cook for 5-6 minutes, or once the carrots are slightly tender, remove and set aside.
- Next, add the spaghetti noodles and simmer until the pasta is cooked al dente, about 8-10 minutes. Add more water if necessary to cover the noodles. In the final 2-3 minutes of cooking, stir in the spinach and let it wilt. Then, remove it and set it aside.
- Slice the Steak: Thinly slice the rested steak and set aside for serving. Next, assemble and serve. Ladle the ramen broth and noodles into bowls, ensuring a generous amount of carrots and spinach is in each bowl. Then, top each bowl with a few slices of steak. Finally, garnish with fresh parsley and serve with lime wedges on the side.
Nutrition
Calories: 452kcal | Carbohydrates: 57g | Protein: 37g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 52mg | Sodium: 282mg | Potassium: 764mg | Fiber: 5g | Sugar: 8g | Vitamin A: 8755IU | Vitamin C: 59mg | Calcium: 106mg | Iron: 4mg
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