Hot and Sour Broth with Chilli Beef
Photography by Josh Griggs.
A light broth infused with aromatic herbs, this is also great with seared salmon as an alternative to the beef.
Serves: 4
INGREDIENTS
6 cups vegetable stock
2 double kaffir lime leaves, sliced
4cm piece fresh ginger,thinly sliced with skin on
1 cinnamon stick
1 stalk lemongrass, roughly chopped
1 long red chilli, roughly chopped with seeds
3 tablespoons soy sauce
¼ cup rice vinegar
2 teaspoons brown sugar
To finish
2 x 200-gram sirloin steaks, trimmed of all fat
neutral oil
sea salt
togarashi, for sprinkling
1 cup bean sprouts
270 grams dried Asian noodles, cooked according to packet instructions
1 cup coriander leaves
1 long red chilli, thinly sliced
METHOD
Place the stock, lime leaves, ginger, cinnamon, lemongrass and chilli in a large saucepan and bring to a simmer. Cover and simmer for 15 minutes.
Strain the stock through a fine sieve and discard the solids. Tip back into the cleaned saucepan. Add the soy sauce, rice vinegar and brown sugar and bring back to a simmer. Cover to keep hot.
Rub the steaks with oil and season with salt. Heat a sauté pan and when hot cook the steaks for 2-3 minutes each side for medium-rare.
Remove to a plate and rest, loosely covered, for 3 minutes. Sprinkle the steaks lightly with togarashi then thinly slice against the grain.
To serve: Divide the bean sprouts, noodles and most of the coriander among serving bowls and ladle over the soup. Top with the steak, chilli and remaining coriander.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!