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Beef Noodle Soup

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Serves: 4
900g / 2 lb boneless shin or braising steak
1 cinnamon stick
2 star anise
2 tbsp light soy sauce
6 dried red chillies or 3 fresh, chopped in half
2 dried citrus peels, soaked and diced (optional)
1.1litre / 2 pints beef or chicken stock
350g / 12 oz egg noodles
2 spring onions, trimmed and chopped, to garnish
warm chunks of crusty farmhouse bread, to serve (optional)

Trim the meat of any fat and sinew, then cut into thin strips. Place the meat, cinnamon, star anise, soy sauce, red chillies, chopped citrus peels (if using), and stock into the wok. Bring to the boil, then reduce the heat to a simmer. Skim any fat or scum that floats to the surface. Cover the wok and simmer for about 1% hours or until the meat is tender.

Meanwhile, bring a saucepan of lightly salted water to the boil, then add the noodles and cook in the boiling water for 3-4 minutes until tender or according to packet directions. Drain well and reserve.

When the meat is tender, add the noodles to the wok and simmer for a further 1-2 minutes until the noodles are heated through thoroughly. Ladle the soup into warm shallow soup bowls or dishes and scatter with chopped spring onions. Serve, if liked, with chunks of warm crusty bread.

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