Quick & Easy

Asian beef and noodle soup

Thin slices of rare beef, lime and fragrant herbs and spices are combined to make this mouth-watering, light soup.
asian beef and noodle soup



1.Cook beef in a medium frying pan, over medium high heat, turning, for 2 minutes or until seared. Cool, then wrap beef in plastic wrap, place in the freezer for 1 hour or until firm. Unwrap; use a sharp knife to thinly slice beef.
2.Combine consommé, the water and spices in a medium saucepan over high heat; bring to the boil. Reduce heat; simmer stock for 15 minutes.
3.Add bok choy, lime juice and sauce to stock; remove from heat, stand for 3 minutes or until bok choy is just tender.
4.Place noodles in a large heatproof bowl; cover with boiling water. Stand until just tender; drain.
5.Divide noodles and beef slices among serving bowls; pour over hot stock mixture with bok choy. Sprinkle with sprouts, herbs, onion and chilli. Serve with a squeeze of lime.

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