Name: Asian beef and noodle soup
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 100 gram (3 ounce) beef fillet; 2 cup (500ml) beef consommé; 1 cup (250ml) water; 2 star anise; 1 cinnamon stick; 2 baby bok choy (300g), sliced thinly lengthways; 1 tablespoon lime juice; 2 teaspoon fish sauce; 50 gram (1½ ounces) rice stick noodles; 1 cup (80g) bean sprouts; 1/4 cup loosely packed fresh coriander sprigs (cilantro); 1/4 cup loosely packed fresh mint sprigs; 2 green onions (scallions), cut into matchsticks; 1 fresh small red thai (serrano) chilli, sliced thinly; 1 lime

Ingredients

100 gram (3 ounce) beef fillet

2 cup (500ml) beef consommé

1 cup (250ml) water

2 star anise

1 cinnamon stick

2 baby bok choy (300g), sliced thinly lengthways

1 tablespoon lime juice

2 teaspoon fish sauce

50 gram (1½ ounces) rice stick noodles

1 cup (80g) bean sprouts

1/4 cup loosely packed fresh coriander sprigs (cilantro)

1/4 cup loosely packed fresh mint sprigs

2 green onions (scallions), cut into matchsticks

1 fresh small red thai (serrano) chilli, sliced thinly

1 lime

Method

1.Cook beef in a medium frying pan, over medium high heat, turning, for 2 minutes or until seared. Cool, then wrap beef in plastic wrap, place in the freezer for 1 hour or until firm. Unwrap; use a sharp knife to thinly slice beef.

2.Combine consommé, the water and spices in a medium saucepan over high heat; bring to the boil. Reduce heat; simmer stock for 15 minutes.

3.Add bok choy, lime juice and sauce to stock; remove from heat, stand for 3 minutes or until bok choy is just tender.

4.Place noodles in a large heatproof bowl; cover with boiling water. Stand until just tender; drain.

5.Divide noodles and beef slices among serving bowls; pour over hot stock mixture with bok choy. Sprinkle with sprouts, herbs, onion and chilli. Serve with a squeeze of lime.

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Ingredients

Method

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