Beef & noodle broth
Ingredients
- 300 g rump or sirloin steak
- 2.5 cm piece of fresh root ginger grated
- 2 teaspoons soy sauce
- 50 g vermicelli rice noodles
- 600 ml beef or chicken stock see pages 12 and 10
- 1 red chilli deseeded and finely chopped
- 1 garlic clove thinly sliced
- 2 teaspoons caster sugar
- 2 teaspoons vegetable oil
- 75 g sugar snap peas halved lengthways
- small handful of Thai basil torn into pieces
Instructions
- Trim any fat from the beef.
- Mix the ginger with 1 teaspoon of the soy sauce and smooth over both sides of the beef.
- Cook the noodles according to the directions on the packet.
- Drain and rinse thoroughly in cold water.
- Bring the stock to a gentle simmer with the chilli, garlic and sugar.
- Cover and cook gently for 5 minutes.
- Heat the oil in a small, heavy-based frying pan and fry the beef for 2 minutes on each side.
- Transfer the meat to a board, cut it in half lengthways and then cut it across into thin strips.
- Add the noodles, sugar snap peas, basil and remaining soy sauce to the soup and heat gently for 1 minute.
- Stir in the beef and serve immediately.
Notes / Tips / Wine Advice:
For minted chicken broth, replace the steak with the same weight of boneless, skinless chicken breasts and use chicken stock instead of beef. Make the soup as above, but fry the chicken for 5–6 minutes on each side until thoroughly cooked. Garnish the soup with a small bunch of torn mint.