Beef Entrees Asian

Hot and sour lime soup with beef

Name: Hot and sour lime soup with beef
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: /asian
Ingredients: 2 lemon grass stalks; 3 garlic cloves; 1L (4 cups) beef stock; 3cm piece ginger, peeled; 1 cup coriander root, washed, chopped; 2 limes, juiced and 1 zested; 4 shallots (spring onions), diagonally sliced; 4 small red chillies, seeded, cut into thin strips; 250g beef eye fillet; 20ml (1 tablespoon) peanut oil; 40ml (2 tablespoons) fish sauce; 1 teaspoon palm sugar; 50g vermicelli noodles; 1 cup fresh mint leaves; 1 cup fresh coriander leaves

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The delicate layering of spice with citrus creates the perfect dish for an easy midweek meal.

2 lemon grass stalks
3 garlic cloves
1L (4 cups) beef stock
3cm piece ginger, peeled
1 cup coriander root, washed, chopped
2 limes, juiced and 1 zested
4 shallots (spring onions), diagonally sliced
4 small red chillies, seeded, cut into thin strips
250g beef eye fillet
20ml (1 tablespoon) peanut oil
40ml (2 tablespoons) fish sauce
1 teaspoon palm sugar
50g vermicelli noodles
1 cup fresh mint leaves
1 cup fresh coriander leaves

Method

1.

Bruise the lemon grass and garlic by gently pressing with the blade of a knife. Place in a pan with the stock, ginger, coriander root, lime zest, the green part of the shallot and half the chilli. Bring to the boil, then reduce heat to low and simmer for 20 minutes.
2.

Meanwhile heat a chargrill pan over high heat to hot. Brush beef fillet with peanut oil and quickly sear for 1 minute each side until charred but still very rare in the centre.
3.

Strain stock, return to pan and add fish sauce, lime juice and sugar to taste. Reheat.
4.

Cook noodles following packet directions. Drain. Slice beef thinly. Divide noodles between bowls and pour over stock. Top with beef, mint, coriander, white part of the shallot and the chilli, to taste.