Ingredients:

• 1 garlic clove, minced
  
• 2 green onions, chopped
  
• 2 tablespoons low-sodium soy sauce
  
• 1 teaspoon sesame oil
  
• 8 ounces lean beef, trimmed of excess fat
  
• 8 ounces egg noodles
  
• 3-3/4 cups low-sodium beef broth
  
• 5 baby corns, chopped
  
• 1 leek, sliced (white part only) or 1 cup chopped onion
  
• 2 cups broccoli florets
  
• 1/2 teaspoon chili powder

Directions:

1. In a medium-sized bowl, combine garlic, green onions, soy sauce and sesame oil.
   
2. Slice beef into thin strips* then add to soy sauce mixture and stir until well-coated. Cover then marinate in refrigerator for at least 30 minutes to 1 hour.
   *Cook's Tip: Wrap beef in plastic wrap then place in a freezer for about 1/2 hour to partially freeze to make it easier to slice.
   
3. Cook noodles according to package instructions.
   
4. Place beef broth in a large saucepan then bring to a boil. Add the beef with the marinade, the baby corns, leek, and broccoli. Cover then lower heat to medium-low and simmer for 10 minutes. Stir in noodles and chili powder, cover and simmer for an additional 3 minutes then serve.