Ginger beef and noodle soup
This soup is light and refreshing with lots of aromatic flavours. Use good-quality stock and small pieces of eye fillet to ensure tenderness.
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|2 tbsp||Sesame oil|
|1||Onion, halved and finely sliced|
|2 cloves||Garlic, finely sliced|
|2 tbsp||Ginger, finely sliced|
|2 Ltr||Beef stock|
|180 g||Beef, up to 200g, sliced thinly|
|200 g||Udon noodles|
|1||Choy sum, or boy choy|
|2 cups||Chinese cabbage, sliced|
|1||Red capsicum, small, sliced finely|
- Heat 1 tbsp of the oil in a large saucepan and saute the onion, garlic and ginger over a medium heat for 3-4 minutes until softened and fragrant.
- Add the stock and simmer for 5 minutes. Heat the remaining oil in a frying pan and sear the beef for 2-3 minutes until just browned.
- Add noodles, choy sum, cabbage and capsicum to the soup and simmer for 2-3 minutes until the greens are just tender and wilted.
- Add beef and heat through. Spoon into bowls and serve with accompaniments.