Preparation time is 20minutes
Cook time is 25minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
18 Ingredients
Number of servings
4
- 1tablespoons vegetable oil (for omelette strips)
- 1/2teaspoons sesame oil (for omelette strips)
- 2tablespoons fish sauce
- 1/2 cup basil leaves
- 1 carrot, thinly shredded
- 1 long red chilli, thinly sliced
- 3 cm piece ginger, peeled, thinly sliced
- 3 spring onions, diagonally sliced
- 200grams button mushrooms, quartered
- 2 1/2tablespoons lime juice
- 1.50L beef stock
- 100grams rice stick noodles
- 300grams beef eye fillet, thinly sliced
- 2 eggs (for omelette strips)
- 1 stick lemongrass, bruised
- 2 garlic cloves, sliced
- 1 1/2tablespoons brown sugar
- 2 stick celery, thinly sliced
Nutrition per serving
1680kJ / 402Cal
1680 Kilojoules or 402 Calories
19% of daily energy intake*
Protein
28.5grams
Fat
18.2grams
Carbs
33.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Place stock into a large saucepan with garlic, lemongrass, ginger and chilli. Simmer for 10 minutes. Add carrot, celery and mushroom and simmer for a further 10 minutes. Keep warm.
Step 2 of 6
Meanwhile, cook noodles following the packet directions. Drain.
Step 3 of 6
For omelette strips, whisk eggs with sesame oil. Season with salt and pepper.
Step 4 of 6
Heat oil in a large non-stick frying pan over medium-high heat. Add half the egg mixture and swirl to coat pan. Cook for 1-2 minutes or until set. Flip over, cook for 30 seconds, then remove from pan and roll up. Repeat with remaining mixture. Cut into 1cm slices. Set aside.
Step 5 of 6
Stir lime juice, fish sauce and sugar into stock. Add beef and cook for 2 minutes. Add spring onion and basil, reserving a little of each to garnish.
Step 6 of 6
Divide noodles between bowls. Add soup, veg and meat. Top with omelette strips, extra chilli, basil and onion.
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