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Chinese beef & noodle broth
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2 x 500ml beef stock
150g pack Waitrose 1 Baby Topped Carrots, trimmed and cut into threes
3 tbsp Kikkoman Less Salt Soy Sauce
25g ginger, peeled and grated
2 tsp toasted sesame oil
250g pack rump steak stir-fry strips
235g pack Green Pak Choi, quartered lengthways
275g pack fresh egg noodles
Sesame seeds to serve
1. Place the beef stock, carrots and 1 tbsp soy sauce in a large saucepan and gently bring to the boil, covered. Cook gently for 5 minutes.
2. Meanwhile, mix the ginger, oil and remaining soy in a bowl and add the steak strips.
3. Add the pak choi and noodles to the soup and cook for a further 2-3 minutes. Meanwhile, heat a frying pan and fry the steak for 4-6 minutes until browned, then stir into the soup. Divide between 4 bowls and sprinkle over some sesame seeds to serve.
Typical values per serving:
including 1 tsp of sesame seeds per serving
This recipe was first published in January 2019.