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Spicy beef pho
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3 x 500ml Cooks’ Ingredients beef stock
75g pack Cooks’ Ingredients frozen spicy Thai mix
260g bag Waitrose fresh & crunchy oriental vegetable stir-fry
200g Waitrose British beef hand-cut fillet steak strips, trimmed of fat
2 x 150g packs Amoy straight to wok ribbon rice noodles
1. Pour the stock into a medium saucepan, add the Thai mix and bring to the boil. Simmer, covered, for 10 minutes, then strain through a sieve into a clean pan.
2. Add the oriental stir-fry mix (reserving some of the chilli and coriander for garnish) to the flavoured stock and simmer for 2 minutes. Add the beef and heat through for 2 minutes.
3. Meanwhile, heat the noodles according to pack instructions, then divide between 4 bowls. Pour over the soup, dividing the meat and veg evenly. Scatter with the reserved sliced chilli and coriander to serve.
Typical values per serving:
This recipe was first published in February 2013.