Shredded beef and rice-noodle soup

Shredded beef and rice-noodle soup


A little planning and imagination can go a long way with this budget-friendly beef and rice noodle soup.

The ingredient of Shredded beef and rice-noodle soup

  1. 800g beef chuck steak
  2. 1/2 cup (125ml) shaoxing wine
  3. 1/4 cup (60ml) dark soy sauce
  4. 1 brown onion, thinly sliced
  5. 4 garlic cloves, crushed
  6. 4 strips orange peel
  7. 5cm piece ginger, thinly sliced
  8. 2 star anise
  9. 2 cinnamon sticks
  10. 4 cups (1 litre) chicken consomme
  11. 2 tablespoons light soy sauce
  12. 50g yellow rock sugar (see Notes)
  13. 1 bunch choy sum, coarsely chopped
  14. 200g fresh rice noodle sheets, cut into 3cm strips
  15. 4 green onions, trimmed, thinly sliced
  16. Coriander leaves, to serve

The instruction how to make Shredded beef and rice-noodle soup

  1. Combine the beef, wine, dark soy sauce, onion, garlic, orange peel, ginger, star anise and cinnamon in a glass or ceramic bowl. Cover with plastic wrap. Place in the fridge overnight to marinate.
  2. Transfer the beef mixture to a large wok or saucepan. Add the chicken consomme, light soy sauce and sugar. Place over high heat and bring to the boil. Reduce heat to low and simmer, covered, for 2 hours or until beef is tender. Use a slotted spoon to transfer the beef to a large bowl. Use 2 forks to coarsely shred the beef. Return the beef to the soup with the choy sum. Remove from heat.
  3. Meanwhile, place the rice noodles in a large heatproof bowl. Cover with boiling water and set aside for 5 minutes to soak. Drain well.
  4. Divide the noodles among serving bowls. Ladle over the soup. Top with green onions and coriander leaves. Serve immediately.

Nutritions of Shredded beef and rice-noodle soup

calories: 510.743 calories
calories: 12 grams fat
calories: 5 grams saturated fat
calories: 35 grams carbohydrates
calories: 24 grams sugar
calories: 54 grams protein
calories: 147 milligrams cholesterol
calories: 3263.39 milligrams sodium
calories: NutritionInformation

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