MADE TO BE SHARED
Hot and sour beef noodle soup
THE GOOD STUFF
Ingredients
Simple ingredients, wonderful result.
Servings4
600 g rump steak, fat trimmed
1 tbsp sunflower oil
300 g button mushrooms, halved
2 cloves cloves garlic, crushed
3 cm ginger, finely grated
500 ml salt-reduced beef stock
2 tbsp fish sauce
3 tbsp palm sugar or brown sugar
4 long red chillies, sliced lengthways (optional)
300 g carrots, cut into long thin strips
300 g snow peas, thinly sliced
2 tbsp lime juice
200 g vermicelli noodles, soaked in boiling water until soft
LET’S COOK
Step-by-step method
Make it your own, one easy step at a time.
- 01
Step 1
Finely slice beef across the grain and toss in oil. Preheat a large saucepan or wok. Cook beef in batches until just golden. Remove from the pan. Add mushrooms and cook until golden and softened. Add garlic and ginger and cook until fragrant.
- 02
Step 2
Add stock, 500ml water, fish sauce, palm sugar or brown sugar, chillies and carrot. Cook for 3-5 minutes or until carrot is half cooked
- 03
Step 3
Divide the pre-cooked noodles into serving bowls and then add the beef and mushrooms mixture. Top with the stock. This will continue to cook the beef.
- 04
Step 4
Finish off with snow peas, lime juice and coriander.
KEEP EXPLORING
