Name: Water spinach and beef soup
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 500 gram beef fillet, sliced thinly; 2 clove garlic, crushed; 3 green onions (scallions), sliced thinly; 2 teaspoon fish sauce; 1 teaspoon caster sugar; 1 fresh small red thai (serrano) chilli, chopped finely; 2 centimetre piece (10g) fresh galangal, grated; 500 gram chinese water spinach; 1.5 litre water; 2 tablespoon lemon juice; 1/4 cup loosely packed torn fresh vietnamese mint leaves

Water spinach and beef soup

Chinese water spinach is a mild, versatile vegetable with crunchy white stalks and tender, dark green leaves. It resembles a bunch of spinach (which can be substituted) but has longer, more flexible leaves and thicker stems.

Ingredients

500 gram beef fillet, sliced thinly

2 clove garlic, crushed

3 green onions (scallions), sliced thinly

2 teaspoon fish sauce

1 teaspoon caster sugar

1 fresh small red thai (serrano) chilli, chopped finely

2 centimetre piece (10g) fresh galangal, grated

500 gram chinese water spinach

1.5 litre water

2 tablespoon lemon juice

1/4 cup loosely packed torn fresh vietnamese mint leaves

Method

1.Combine beef, garlic, onion, sauce, sugar, chilli and galangal in a large bowl, cover; refrigerate 3 hours or overnight.

2.Trim spinach stems; crush stems with a meat mallet or rolling pin. Chop leaves coarsely.

3.Bring the water to the boil in a large saucepan, add spinach and beef mixture; simmer, uncovered, 2 minutes.

4.Remove soup from heat; stir in juice and Vietnamese mint leaves; season to taste.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%