Chef Tim Bo Bernards Asian-inspired take on French onion soup, mixes ingredients such as cooked udon noodles, julienne-cut red pepper, flank steak with Campbells® 50-oz. French Onion soup.
A traditional soup made with fresh, tender onions in a savory beef stock.
ginger root, peeled, minced	 1 tbsp.
crushed red pepper	 0 1/4 tsp.
1. In large stock pot, heat soup, stock, soy sauce, rice vinegar and pepper flakes over medium high heat to a boil; reduce heat and simmer 15 minutes.
2. Keep warm until ready to use. CCP: May be served hot at 140°F or higher, or chilled to 40°F or lower.
beef flank steak, thinly sliced	 3 lb.
red bell pepper, julienned	 1 qt.
3. For Each Serving: In large skillet or wok heat 2 tsp. oil over high heat; add 3 oz. beef strips and sauté 1 minute or until browned on all sides. Remove and hold.
4. Add 2 Tbsp. each carrot shreds and water chestnut slices and sauté briefly, about 15 seconds. Return beef to skillet along with 1/4 cup peppers and 2 Tbsp. bean sprouts and continue to cook 15 seconds, stirring constantly.
5. To Serve: Place 1 cup cooked noodles into bottom of a service bowl and top with stir-fried beef and vegetables mixture. Ladle 1 cup Onion broth over top and sprinkle top with 1 Tbsp. sliced scallions to garnish. Serve while hot.
beef flank steak	 3 lb.
red bell pepper	 1 qt.
Try substituting undon noodles for vermicelli pasta in this recipe.
2 pounds dry vermicelli pasta or dry undon noodles will yield 1 gallon cooked noodles.