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Beef Noodle Soup
Ingredients:
10 grams dried porcini mushrooms
6 spring onions
115 grams carrots
350 gram rump steak
about 2 tablespoons oil
1 garlic clove, crushed
2.5 cm fresh root ginger, finely chopped
5 cups beef stock
3 tablespoons light soy sauce
4 tablespoons dry sherry
75 grams thin egg noodles
75 grams spinach, shredded
salt and freshly ground black pepper
Instructions:
Break the mushrooms into small pieces, place in a bowl and pour
over 2/3 cup boiling water. Leave to soak for 15 minutes. Cut the
spring onions carrots into 5 cm long, fine strips. Trim any fat off the
meat an dslice into thin strips. Heat the oil a large saucepan and
cook the beef in batches until browned, adding a little more if
necessary. Remove the beef with a slotted spoon and drain on
kitchen paper. Add the garlic, ginger, spring onions and carrots to
the pan and stir-fry for 3 minutes. Add the beef stock, the mushrooms
and their soaking liquid, the soy sauce, sherry and plenty of
seasoning. Bring to the boil and simmer, covered, for 10 minutes.
Break up the noodles slightly and add to the pan, with the spinach.
Simmer gently for 5 minutes, or until the beef is tender.
Servings:
4
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