HONG KONG STREET BEEF NOODLE SOUP| QUICK NOODLE WOK RECIPE
This Hong Kong street food inspired noodle soup is packed with flavour, crunchy green veg and tender strips of sirloin in a deeply aromatic broth.
Provided by Damian King Lee
Total Time 30 minutes
Cook Time 30 minutes
Yield Serves 2
Number Of Ingredients 1
Steps:
Heat a medium saucepan over a medium–high heat and brown the minced beef (if using). Then add all the other soup ingredients except the water or stock. Keep stirring for 2–3 minutes, then add the water (or stock, if using). Cover the pan with a lid and leave all those lovely flavours to simmer and intensify over a low heat for 20 minutes.
Meanwhile, mix together the yellow bean sauce and toasted sesame oil on a plate. Now it’s steak time! Put the steak on the plate and really rub the marinade all over, then set it aside for a few minutes.
Heat a wok over a high heat and add the vegetable oil. Pan-fry the steak for about 3 minutes on each side. This will cook it medium – but it’s your steak, so cook it how you like. If you want it a bit pinker, then cook it for up to 2 minutes each side. The super-high heat will seal the meat and keep it nice and succulent. As soon as the steak is cooked to your liking, put it on a chopping board, cover it with foil and let it rest for a bit.
Place another medium saucepan on the hob and half-fill with boiling water. Add the broccoli and boil for 2 minutes, then add the dried noodles and simmer for another minute. Drain and divide the broccoli and noodles between two large, deep soup bowls.
Using a fine sieve, strain the soup broth as you pour it over the noodles in each bowl, discarding the aromatics. Slice the steak into strips, then layer on top of the noodle soup. Garnish with spring onion (scallion) and fresh coriander (cilantro). Serve with a small pot of red chilli oil on the side for drizzling, and you’re good to go.
BEEF BRISKET RECIPE - HONG KONG BEEF BRISKET NOODLE SOUP ...
Use good quality beef for a better beefy broth flavor. Also, try cooking the soup one day ahead to allow the flavor to better penetrate into the beef brisket.
Provided by Ethan Wong
Categories Main Course Soup
Total Time 90 minutes
Prep Time 30 minutes
Cook Time 60 minutes
Yield 4
Number Of Ingredients 13
Steps:
- Preparation
- Blanch and Sear Beef Brisket
- Using Pressure Cooker
- Using Regular Stockpot
Nutrition Facts : Calories 414 kcal, CarbohydrateContent 5 g, ProteinContent 52 g, FatContent 19 g, SaturatedFatContent 7 g, CholesterolContent 155 mg, SodiumContent 202 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving
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