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

  1. 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.
  2. Bring to the boil, then reduce the heat and simmer for 15-20 minutes.
  3. Strain the broth and place into a clean saucepan.
  4. Cook the noodles as per instruction on packet then refresh under cold water, drain and put aside.
  5. 10 minutes before service place the sliced carrots into the beef broth and gently simmer.
  6. Quickly fry the sliced beef till just cooked through and put aside.
  7. 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.

Serves: 10