Spicy Beef Soup
Preparation Time: 15 minutes (plus standing time) | Cooking Time: 25 minutes
375g beef round steak, thinly sliced
1 tablespoon dry red wine
6 cups water
2 beef stock cubes, crumbled
6 green onions, chopped
2 cloves garlic, sliced
3 fresh coriander roots
2 tablespoons dark soy sauce
2 teaspoons brown sugar
1 small fresh red chili, finely chopped
425g can straw mushrooms, drained
1/4 cup lime juice
1 tablespoon chopped fresh coriander leaves
Combine steak and wine in bowl; cover, stand 15 minutes. |
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Combine water, stock cubes, onion, garlic, coriander roots, sauce, sugar and half the chili in pan. Bring to boil, simmer, uncovered, for 15 minutes. Drain mixture, return liquid to pan, discard pulp.
Bring stock to boil, add steak, mushrooms, remaining chili and juice, simmer, uncovered, until hot. Stir in coriander leaves.
Serves 6.
Store
Can be prepared a day ahead. Store, covered, in refrigerator.
Per serving: 3.5g fat, 103 calories.
Easy Thai Cooking, The Australian Women's Weekly Cookbooks |
