Beef noodle soup
Ready in less than half an hour, the warming spicy and fragrant broth is combined with rice noodles, thinly sliced beef and finished with the sour tang of lime to help cut through the richness of the soup – perfect for a speedy meal without having to sacrifice on flavour.
Ingredients
- 100 g rice noodles
- 2 low-salt beef stock cubes
- 1 small onion, finely chopped
- 3 cm piece root ginger, peeled and thickly sliced
- 1 red chilli, deseeded and thinly sliced
- 1 cinnamon stick
- 1 star anise
- 230 g frying steak, trimmed of any visible fat
- 150 g beansprouts
- 235 g pak choi, thickly sliced
- 2 tbsp fresh coriander leaves
- 1 lime, cut into wedges, to serve
Details
- Cuisine: Beef
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 2
Step-by-step
- Place the noodles in a large bowl, cover with a kettleful of boiling water and leave to soak for 15 minutes, stirring once or twice to make sure the noodles don’t stick together.
- While the noodles are soaking, place the stock cubes, onion, ginger, chilli, cinnamon, star anise and 750ml/24oz boiling water in a large pan and bring to a boil. Simmer for 10 minutes.
- Meanwhile, cook the steak in a non-stick frying or griddle pan for 2–3 minutes on each side, until nicely browned but still a little pink in the centre. Transfer to a plate, let it rest for 5 minutes, then slice thinly.
- Stir the beansprouts and pak choi into the broth and cook for 2 minutes or so until the vegetables are tender.
- Drain the noodles and divide between 2 bowls. Ladle over the broth and vegetables then top with the sliced beef and coriander. Serve with lime wedges for squeezing over.
This recipe and image is courtesy of Waitrose & Partners and can be found on the recipe page along with thousands of other recipes.
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