Tonkin Beef Soup

• 3 garlic cloves, minced
• 1-inch piece fresh ginger, minced
• 2 tablespoons peanut oil
• 1/2 pound Dakota Beef Certified Organic flank steak, thinly sliced
• 1 12-ounce package Chinese rice noodles
• 10 cups chicken broth
• Salt and pepper to taste
• 1 lime, cut into wedges
• 1 Jalapeno pepper, minced

Heat peanut oil in a large stock pot. Add garlic and ginger and cook until browned. Brown beef in the oil, stirring constantly. Pour in chicken broth and bring to a boil. Season with salt and pepper.

Meanwhile, soften Chinese noodles according to package directions in warm water.

Reduce heat to a simmer. Add sugar peas, bean sprouts and noodles. Cook until heated through. Squeeze one segment fresh lime juice over soup before serving. Offer minced jalapeno peppers for seasoning.

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