In this traditional soup, finely sliced pieces of beef steak are added raw to the soup bowl and then cooked by the addition of the steaming hot broth.
Ingredients
- 6 cups Massel beef style liquid stock
- 5cm piece ginger, peeled, thinly sliced
- 6 green onions, sliced diagonally
- 2 carrots, peeled, halved, sliced diagonally
- 1 small red capsicum, deseeded, thinly sliced diagonally
- 180g green beans, sliced diagonally
- 1 1/2 tablespoons kecap manis
- 1 1/2 tablespoons sweet chilli sauce
- 150g rice stick noodles
- 200g beef fillet steak, thinly sliced
Method
- Step 1Place stock, ginger and half the onions in a large saucepan over high heat. Bring to the boil. Cover. Reduce heat to low. Simmer for 5 minutes. Discard ginger.
- Step 2Add carrots, capsicum and beans. Bring to the boil, uncovered. Cook for a further 2 minutes or until vegetables are tender. Remove from heat. Stir in remaining onions, ketcup manis and sweet chilli sauce.
- Step 3Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain. Divide noodles between bowls. Top with raw beef. Ladle over boiling soup mixture. Serve.
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1005 kj
Energy
5g
Fat Total
1g
Saturated Fat
17g
Protein
1998.74mg
Sodium
10g
Carbs (sugar)
29g
Carbs (total)
All nutrition values are per serve
- Author: Kerrie Sun
- Image credit: Louise Lister
- Publication: Super Food Ideas
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