Beef Noodle Soup
Asian soups like Vietnamese pho have become a popular lunchtime take-away for office workers but they are easy to make at home.
Preparation time: 5–10 mins
Cooking time: 15 mins
1 tablespoon peanut oil
600 g rump or flat-iron steak
½ bunch green onions (shallots)
2 carrots, peeled and sliced
150 g mushrooms, sliced
5cm piece fresh ginger, grated
2 cloves garlic, crushed
1–2 red chillies, deseeded and chopped (optional)
1 litre beef consommé or beef stock
350 g packet fresh udon noodles
- Heat 1 tablespoon of oil over high heat in a large saucepan.
- Brown beef on both sides. Remove and rest. Add remaining ingredients, except noodles to pan, bring to the boil and simmer until carrot is soft, around 10 minutes. Taste and if desired, dilute with a little boiling water.
- Thinly slice beef across the grain. Add beef and noodles to the soup. Return just to the boil and serve immediately.
Wine: A sherry is always wonderful with a soup, especially one with Asian flavours.
Recipe from Lyndey Milan. The Best Collection. Fast Fabulous Recipes (New Holland $49.95)