Thai Style Beef Noodle Soup

This might just be the perfect soup for a mild winter — or the hottest summer — thanks to the bright lime flavor and some slight peppery heat.

Ingredients:

The Beef:

  • 1 lb top round, sirloin or flat-iron steak
  • 1/8 cup honey
  • 1/8 cup  ketchup
  • 1/2 cup  dark soy sauce
  • 2 Tablespoons Chili garlic paste
  • Combine honey, ketchup, soy sauce and chili garlic paste. Cover meat and marinade for at least 1-2 hours. (Marinade longer for deeper flavor, up to 18-24 hours.)

The Stock:

  • 3 quarts Beef stock
  • 1 large onion, quartered
  • 5 garlic cloves, cut into chunks
  • 6 Kaffir Lime leaves, torn
  • 1 teaspoon ground coriander seed
  • 1 teaspoon red pepper flakes
  • Juice of two small limes, plus grated rind of one small lime
  • Ginger Root (about the size of a half dollar, and at least 1/2 inch thick), quartered
  • Stems from a cilantro bunch (break off below the tie)

The Vegetables:

  • 8 oz. Fresh mushrooms, quartered
  • 8 oz Fresh mung sprouts
  • 2 cloves Garlic, chopped
  • Cilantro leaves
  • Green Onions
  • Rice Noodles

Directions:

The Stock:

  • Combine all ingredients in a large stockpot. Bring to a boil. Reduce heat to a simmer. Cook about an hour, until the stock has reduced slightly. Add lime juice and grated rind. Allow stock to sit for about 10-15 minutes. Strain through a wire mesh sieve. Rewarm.

The Beef:

  • Combine honey, ketchup, soy sauce and chili garlic paste. Cover meat and marinade for at least 1-2 hours. (Marinade longer for deeper flavor, up to 18-24 hours.)
  • Grill beef until medium, about three minutes per side. Remove from grill and let rest for about 10 minutes. While beef is resting, stir fry the vegetables.

The Vegetables:

  • In two tablespoons vegetable oil, stir fry mushrooms, sprouts and garlic until vegetables are crisp tender, about five minutes. Set aside.
  • Cook rice noodles per the package instructions. Place servings in bowls. Slice beef thinly, and place portions in each bowl atop rice noodles. Add serving of stir-fried vegetables. Top with hot stock. Garnish with fresh cilantro leaves and sliced green onions.

 

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Thai Style Beef Noodle Soup