Ingredients

• 1 teaspoon oil, or as needed
• 6 ounces round steak, thinly sliced
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 cup onion, chopped
• 1 (32 fluid ounce) container beef broth
• 1/4 cup brown sugar
• 2 tablespoons soy sauce
• 1 teaspoon ground ginger
• 1 teaspoon sriracha hot sauce, or more to taste
• 1 (8 ounce) package thin rice noodles, broken into pieces
• 1 cup diced carrots
• 1 cup sliced cabbage
• 1/2 green bell pepper, sliced
• 1/2 red bell pepper, sliced
• 1/2 cup diced celery

Instructions

1. Heat oil in a stock pot over medium heat and cook and stir steak until it begins to brown, about 2 minutes; season with onion powder and garlic powder. Stir chopped onion into steak mixture; cook and stir until onion is translucent, about 3 minutes.
2. Stir beef broth, brown sugar, soy sauce, ginger, and sriracha sauce into beef mixture; bring to a rolling boil. Reduce mixture to a simmer, and stir in rice noodles, carrots, cabbage, green bell pepper, red bell pepper, and celery; cover and simmer on low, stirring occasionally, until rice noodles are tender, about 8 minutes.