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INGREDIENTS
| 8 cups |
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2 L |
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beef stock |
| 2 |
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2 |
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shallots, minced |
| 1 tbsp |
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15 mL |
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peeled, grated gingerroot (1/2 inch/1 cm slice) |
| 1 tsp |
|
5 mL |
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ground Chinese 5 spice mixture |
| 2 |
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2 |
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whole cloves |
| 1 lb |
|
500 g |
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GRILLING STEAK (Top Sirloin or Tenderloin), frozen for 30 minutes for easier slicing |
| 8 oz |
|
250 g |
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rice stick noodles, vermicelli or ¼ inch (5 mm) wide flat noodles |
| 2 tbsp |
|
30 mL |
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oyster sauce |
| ¼ tsp |
|
1 mL |
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pepper |
| 1-1/2 cups |
|
375 mL |
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fresh bean sprouts |
| 2 |
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2 |
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green onions, thinly sliced |
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Lime wedges, fresh torn basil or cilantro leaves and sliced |
PREPARATION TIME: 15 minutes
COOKING TIME: 40 minutes
DIRECTIONS
1. In large saucepan over high heat, combine stock, shallots, ginger, Chinese 5 spices and cloves; bring to boil. Reduce heat to medium; simmer covered for 30 minutes. Remove and discard cloves.
2. Meanwhile, use cleaver or large knife to slice beef across the grain on diagonal into paper-thin slices 2 inches (5 cm) long. (If slicing ahead of time, place slices on a plate; cover tightly and refrigerate).
3. Soak noodles in hot water for 15 minutes; drain. Add oyster sauce, pepper and drained noodles to stock and bring to boil for 3 minutes or until noodles are tender.
4. Divide beef slices, bean sprouts and green onions equally among 4 large soup bowls. Carefully ladle some of the boiling hot stock into each bowl to cook the beef. Serve with lime wedges, basil, cilantro and red or green chilies as condiments, if desired.
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NUMBER OF SERVINGS: 4 SERVINGS
NUTRITION INFORMATION PER SERVING
| 422 Calories |
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6 g Fat |
| 34 g Protein |
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56 g Carbohydrates |
TIP
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Boiling stock is poured over paper-thin slices of raw beef in each serving bowl, instantly cooking the beef.
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