Beef & buk choy broth

Posted by adm On October - 13 - 2011

How to cook Beef & buk choy broth


  • 1L (4 cups) beef strain (see line)
  • 1L (4 cups) weewee
  • 3cm-piece peppiness, raw, thinly sliced
  • 3 whole star aniseed
  • 1 cinnamon peg
  • 250g dried thick rice noodles
  • 2 tsp fish sauce (see line)
  • 1 bunch buk choy, stems disjointed
  • 400g beef taenia, very thinly sliced
  • Fresh coriander sprigs, to service

How to:

  • Place the strain, weewee, peppiness, star anise and cinnamon stick in a saucepan. Bring to the boil over medium-high heating. Reduce heat to metier. Simmer for 15 transactions.

  • Lag, place the noodles in a heatproof bowlful. Cover with boiling h2o. Set aside for 3 minutes or until tenderise. Drainpipe. Divide among serving bowls.

  • Strain the stock mixture into a heatproof trough. Return to the pan. Bring to a simmer over medium-high warmth. Stir in fish sauce and buk choy stems. Cook for 1 moment. Remove from rut. Stir in the buk choy leaves and bellyache. Ladle the soup over the noodles. Top with coriander.

  • To make this recipe gluten unblock, make sure you use gluten-free stock and fish sauce.

    Know-how: Choose fresh-looking buk choy and avoid any with yellow or limp leaves. Store in a plastic bag in the fridge for two to three years.

    To make an easy dinner, stir-fry sliced pork, onion, ail, ginger and peanut oil, adding oyster sauce and buk choy at the end of preparation.

    An excellent source of vitamin C, it contains folate, iron, calcium and dietary fibre, too.

  • Prepare time:10 min.

    Cooking time:20 min.

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