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Beef noodle soup
A great dish offering a taste of the Orient. Perfect for a starter or light dinner/lunch.
Ingredients
10 / 8 ΒΌ oz dried porcini mushrooms
6 spring onions
115 g/ 4 oz carrots
350 g/ 12 oz rump steak
30 ml/ 2 tbsp oil
1 garlic clove, crushed
2.5 cm/1 in piece fresh root ginger, peeled and chopped
1.2 litres/2 pints beef stock
45 ml/3 tbsp light soy sauce
60 ml/ 4 tbsp dry sherry
75 g/3 oz thin egg noodles
75 g/ 3 oz spinach, shredded
salt and pepper
Break the mushrooms into small pieces, place in a bowl and pour over 150 ml of boiling water. Leave to soak for 15 minutes.
Shred the spring onions and carrots into 5 cm long fine strips. Trim any fat off the meat and slice into thin strips.
Heat the oil in a large saucepan and cook the beef in batches until brown. Remove the beef with a slotted spoon and drain on kitchen paper.
Add the garlic, ginger, onions and carrots to the pan and sir-fry for 3 minutes.
Add the beef stock, the mushrooms and their soaking liquid, soy sauce, sherry and seasoning. Bring to the boil and simmer for 10 minutes.
Break up the noodles slightly and add to the pan with the spinach. Simmer gently for 5 minutes or until the beef is tender. Adjust the seasoning before serving.
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