Asian Beef and Noodle Broth
Green
A warm, wholesome broth packed full of flavour.
Ingredients
- Ingredient
- Amount
- Red onion, finely diced
- 2 medium
- Ginger, sliced
- 1 x 6cm piece
- Garlic, finely grated
- 2 cloves
- Anise
- 4 stars
- Low sodium beef stock
- 2 litres
- Water
- 2 cups
- Rice noodles
- 250 grams
- Fish sauce to taste
- 1 teaspoon
- Sesame oil
- 1 tablespoon
- Bean sprouts
- 2 cups
- Coriander leaves
- ½ cup
- Bok choy, finely sliced
- 1 bunch
- Carrots, peeled, finely sliced on an angle
- 3 medium
- Spring onions, finely sliced
- 4
- Beef (rump) finely sliced
- 250 grams
Method
- Place oil into a pan and put on a medium heat, lightly sauté the garlic and red onion for a few minutes then add the beef stock, water, ginger and star anise.
- Bring to the boil, then reduce the heat and simmer for 15-20 minutes.
- Strain the broth and place into a clean saucepan.
- Cook the noodles as per instruction on packet then refresh under cold water, drain and put aside.
- 10 minutes before service place the sliced carrots into the beef broth and gently simmer.
- Quickly fry the sliced beef till just cooked through and put aside.
- To assemble soup place some noodles in the base of a cup, pour over the hot broth then top with the selection of vegetables, coriander and a few slices of beef.