Speedy weeknight suppers: spicy beef and noodle broth recipe

Date:04-07-2013 07:58:06 read:3

Speedy weeknight suppers: spicy beef and noodle broth recipe

A steaming, aromatic soup of beef and noodles, ready in less than fifteen minutes.

Katriona MacGregor's beef noodle broth
Nourishing: Katriona MacGregor's beef noodle broth Photo: Heathcliff O'Malley

This is one of those staples that once in your repertoire will appear on the table again and again. I can’t think of many dishes more nourishing than a bowl of rich, stocky noodles with fresh herbs and spices.

Serves 2

500ml beef stock

150g dried noodles (rice, egg or udon)

150g rump steak

4 spring onions

1 star anise

1 clove garlic, peeled

1 red chilli

2 inch piece ginger, peeled

Handful coriander leaves

½ lime

1 tbsp soy sauce

1 tsp fish sauce

Pinch brown sugar

Bean sprouts and shredded red pepper to garnish

Finely shred the garlic, ginger, chilli and spring onions. Add to a large pan with the star anise and pour over the boiling stock. Simmer gently for five minutes.

Bring a second pan of water to the boil and cook the noodles according to the packet instructions. Drain.

Finely slice the beef into paper thin strips, discarding any fat.

Squeeze the juice of the lime into the soup and drop in the remaining half. Add the soy, fish sauce, brown sugar and half of the coriander leaves and simmer for two more minutes. Taste and adjust the seasoning, adding more soy, sugar or fish sauce to suit your pallet.

Finally, add the slices of beef, bring just to a simmer and then remove from the heat. Pile the noodles into deep bowls and ladle the soup over the top, discarding the halved lime and star anise. Garnish with shredded red pepper, bean sprouts and coriander.

    Ever For Health Copy Rights 2013