Beef Soup with Rice Noodles from Southeast Asia
Soups • European
Description
Beef Soup with Rice Noodles from Southeast Asia
Ingredients
- Thick Beef Rib 5 lbs
- Beef Shank 5 lbs
- Peanut Butter 2 tablespoons
- Onion 1 head
- Ginger 5 oz
- Scallions 1 bunch
- Garlic 3 cloves
- Mild Chili Spice 1 piece
- Water 0 qt
- Soy Sauce ¼ cup
- Star anise 4 pieces
- Cinnamon 1 piece
- Rice Noodles 15 oz
Step-by-Step Guide
Step 1
Heat 1 tablespoon of oil in a deep pot over medium heat. Sear the meat cut into 2-3 pieces until golden brown for about 5 minutes (cook the meat in batches). Transfer to a plate.
Step 2
In the remaining oil, sauté the thinly sliced onion (only the white part), minced chili, minced ginger, minced garlic, and finely chopped green onion, stirring until golden brown for about 12 minutes.
Step 3
Then add water, soy sauce, star anise, cinnamon, and the meat with its juices to the pot. Cover and simmer for about 2-2.5 hours until the meat is tender.
Step 4
Transfer the meat to a cutting board and remove the bones and sinews. Cut the meat into small pieces.
Step 5
Strain the broth through a sieve into a large clean pot, removing excess fat. Return the meat to the broth and heat over medium heat.
Step 6
Meanwhile, immerse the noodles in boiling salted water, cover, and turn off the heat. Let sit for about 4-8 minutes until the noodles are soft. Drain the water and distribute the noodles into serving bowls. Sprinkle with chopped green onion and ladle the soup over.
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