Save to your scrapbook
Chinese beef & noodle broth
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 4
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:
Energy |
1,695kJ 404kcal |
---|---|
Fat | 15g |
Saturated Fat | 4.1g |
Carbohydrate | 23g |
Sugars | 5.5g |
Protein | 41g |
Salt | 2.4g |
Fibre | 4.3g |
including 1 tsp of sesame seeds per serving
This recipe was first published in Tue Jan 29 14:03:23 GMT 2019.
Average user rating