1poundbeefcut into small strips (don't discard any bones)
¼cupcooking oil
1largeonionchopped
3garlic clovesminced
2largecarrotsdiced
2mediumpotatoesdiced
1cuprutabagadiced; turnip or daikon
1bell pepperdiced
2tomatoesdiced or 1 cup canned tomatoes
1.5tablespoonssea salt
1teaspoonpaprika powder
1teaspooncoriander seeds
1teaspoonfreshly ground black pepper
½teaspoonchili flakes
2star anise pods
3quartshot water
1poundfresh noodles
cilantroor parsley for garnish
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Instructions
In a large soup pot with heavy bottom heat the oil on medium-high heat. Add the beef strips and cook uncovered for about 5 minutes until browned from all sides. Add onion and garlic to the pot and cook on medium until soft.
Add the other vegetables and saute for a few minutes. Add any existing bone and spices (star anise and coriander seeds in a spice bag for easy removal) and fill hot/boiling water into the pot. Bring to a boil, then turn heat to low and simmer for about 40 minutes until meat is tender and vegetables are soft.
Remove any bones and spice bag.
Cook the noodles separately according to directions. Fill cooked noodles into deep bowls, top with soup and add coarsely chopped cilantro or parsley on top.
Notes
To make this recipe gluten-free use gluten-free pasta or zoodles (or other spiralized vegetable noodles). With a vegetable pasta and the potatoes replaced with another vegetable (like sweet potato) you could even make this recipe paleo - like I did with these Zoodles Bolognese.
Keyword Lagman
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