Beef Family friendly Main Asian

Easy beef, vegetable and noodle steamboat

Name: Easy beef, vegetable and noodle steamboat
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 1L (4 cups) beef stock; 1 star anise; 4cm piece ginger, sliced; 2 large garlic cloves, sliced; 2 long red chillies, seeds removed, thinly sliced on an angle; 300g dried thin rice or egg noodles; 1 tsp sesame oil; 1 tbs peanut oil; 1 leek (pale part only), thinly sliced; 2 bok choy, quartered; 200g firm tofu, cut into 2cm pieces; 2 tbs soy sauce; 2 x 200g sirloin steaks, trimmed, very thinly sliced; 100g punnet black fungus (cloud ear, or use enoki or thinly sliced shiitake); 2 spring onions, thinly sliced on an angle

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by Tobie Puttock

Celebrity chef

Oct 09, 2015

This spicy bowl of beef broth, noodles and vegetables is easy to make and also a winner in the looks and taste department.

1L (4 cups) beef stock
1 star anise
4cm piece ginger, sliced
2 large garlic cloves, sliced
2 long red chillies, seeds removed, thinly sliced on an angle
300g dried thin rice or egg noodles
1 tsp sesame oil
1 tbs peanut oil
1 leek (pale part only), thinly sliced
2 bok choy, quartered
200g firm tofu, cut into 2cm pieces
2 tbs soy sauce
2 x 200g sirloin steaks, trimmed, very thinly sliced
100g punnet black fungus (cloud ear, or use enoki or thinly sliced shiitake)
2 spring onions, thinly sliced on an angle

Method

1.

Place the stock, star anise, ginger, garlic and chilli in a saucepan and bring to the boil over high heat. Reduce the heat to medium-low and simmer for 5 minutes to allow the flavours to infuse.
2.

Meanwhile, place noodles in a bowl and cover with boiling water. Stand for 2-3 minutes, then drain and toss with sesame and peanut oils. Set aside until needed.
3.

Add the leek, bok choy and tofu to stock. Simmer for 2-3 minutes or until vegetables are just cooked. Add the soy and beef, then remove from heat (the heat from the soup will be enough to cook the beef). Divide noodles and mushrooms among 4 bowls.
4.

Ladle soup into bowls, scatter with the spring onion and serve immediately.