Asian Beef & Noodle Soup Ingredients 3 ounces uncooked cellophane noodles 1 tablespoon dark sesame oil 1 1/2 pounds beef boneless top sirloin steak (cut into bite-size strips) 2 teaspoons finely chopped garlic 2 packages (3.5 ounces each) fresh shiitake mushrooms or button mushrooms, sliced 6 cups ProgressoŽ beef flavored broth (from two 32-ounce cartons) 2 cups finely sliced bok choy 1 cup julienne strips (matchstick-size) carrots 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/8 teaspoon pepper 2 medium green onions, chopped (2 tablespoons) Directions Soak bundle of cellophane noodles in warm water in medium bowl 10 to 15 minutes or until softened; drain. Cut noodle bundle into thirds. Cover and set aside. Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Cook beef, garlic and mushrooms in oil 5 to 6 minutes, stirring occasionally, just until beef is no longer pink. Stir in remaining ingredients except noodles and onions. Heat to boiling; reduce heat to medium-low. Cover and cook 14 to 15 minutes, stirring occasionally, until beef is tender. Stir in noodles. Cover and cook 2 to 3 min or until noodles are hot. Sprinkle with onions. Back