ASIAN BEEF SOUP

SERVES 6 READY IN 2 HRS + MAR­I­NAT­ING

Essentials - - Everyday & Easy -

1kg stew­ing steak, cut into strips 1tbsp sesame oil

1tbsp rice wine vine­gar

3tbsp soy sauce

2tbsp sesame seeds

2cm piece of gin­ger, grated 4 gar­lic cloves, crushed

1tsp caster sugar

1 each red and green chill­ies, de­seeded and chopped

300g shred­ded white cab­bage 1 bunch spring onions, trimmed and sliced

150g beansprouts

250g cooked bas­mati rice, we used Tilda

Large hand­ful co­rian­der, chopped

1 TIP THE BEEF INTO A LARGE ZIP-LOCK BAG AND ADD THE OIL, VINE­GAR, SOY, SESAME SEEDS, GIN­GER, GAR­LIC, SUGAR AND CHILL­IES. SHAKE THE BAG WELL TO COAT AND LEAVE TO MARI­NADE FOR AT LEAST 1 HR.

2 IN A LARGE WOK, FRY THE BEEF AND MARI­NADE OVER A HIGH HEAT UN­TIL JUST BROWNED. ADD ENOUGH WA­TER TO JUST COVER, TURN THE HEAT TO VERY LOW AND SIM­MER AND COOK FOR A FUR­THER 2 HRS UN­TIL MELT­INGLY TEN­DER.

3 WHEN YOU ARE READY TO SERVE, JUST BRING THE BEEF UP TO THE BOIL, ADDING A LIT­TLE MORE WA­TER, IF NEC­ES­SARY, AND SEA­SON. ADD ALL THE VEG­ETA­BLES ALONG WITH THE RICE, HEAT THROUGH AND SERVE WITH CO­RIAN­DER.

345 CALS PER SERV­ING

12G FAT 3.5G SAT FAT

16G CARBS

To freeze, al­low the beef to cool af­ter step 2, then pop into a con­tainer and freeze for up to one month

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