- 0:20 Prep
- 0:05 Cook
- 4 Servings
- Capable cooks
Mouth-watering Asian flavours spring to life in this low-fat Asian beef broth.
Ingredients
- 6 cups (1 1/2 litres) Massel beef style liquid stock
- 3 shallots, trimmed and finely sliced
- 2 teaspoons grated fresh ginger
- 1 tablespoon fish sauce
- Pinch of ground star anise
- 2 beef porterhouse steaks, trimmed and very thinly sliced across the grain
- 1/2 bunch baby choy sum, cut into 5cm lengths
- 150g shimeji mushrooms, trimmed
- 100g bean shoots, trimmed
- 1/2 cup fresh Thai basil leaves
Method
- Step 1In a medium-sized saucepan bring stock, shallots, ginger, fish sauce and star anise to the boil. Remove from heat and add the beef immediately. Ladle hot soup into serving bowls and serve with choy sum, mushrooms, bean shoots and basil for your guests to add themselves.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1224 kj
Energy
17g
Fat Total
7g
Saturated Fat
1g
Fibre
30g
Protein
62mg
Cholesterol
1882.73mg
Sodium
3g
Carbs (sugar)
5g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Noerianto
- Image credit: John Paul Urizar
- Publication: Fresh Living
