Braised Beef & Noodle Soup
Preparation time is 15minutes
Cook time is 1hours 45minutes
Total time is 2hours
Serve is for 4 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 5 spring onions
- 1tablespoons peanut oil
- 800grams beef short ribs
- 2tablespoons dark soy sauce
- 1 large brown onion, halved, sliced
- 3 large tomatoes, coarsely chopped
- 2 cloves garlic, crushed
- 3centimeters piece fresh ginger, peeled, sliced
- 2tablespoons hot pepper paste
- 1L salt-reduced beef stock
- 1/2 cup no-added-salt tomato paste
- 150grams dried egg noodles
- 1 bunch baby pak choy, cut in half
- 2tablespoons garlic & chilli oil
Description
An easy Asian-inspired recipe bursting with flavour, this comforting bowl of soup with braised beef short ribs, egg noodles and pak choy will hit the spot.
Method
Step 1 of 5
Cut 3 spring onions into 4cm lengths. Thinly slice remaining spring onion, then place in a bowl, cover and refrigerate until required.
Step 2 of 5
Heat oil in a large heavy-based saucepan over medium-high heat. Add beef and soy sauce and cook for 5 minutes or until browned. Transfer to a plate.
Step 3 of 5
Add onion, tomato, spring onion, garlic and ginger. Cook, stirring occasionally, for 5 minutes or until onion softens. Stir in pepper paste and cook for 30 seconds or until fragrant.
Step 4 of 5
Return beef to pan and cook, stirring occasionally, for 3 minutes or until well combined. Add stock and tomato paste and bring to the boil. Reduce heat and simmer, uncovered, for 1 1/2 hours or until beef comes away from bones.
Step 5 of 5
Add noodles to pan and cook for 5 minutes or until noodles are almost tender. Add pak choy to pan and cook for 1 minute or until it wilts slightly. Remove from heat. Ladle soup into bowls. Serve sprinkled with chilli oil and reserved chopped spring onion.
Categories
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