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.