Informations supplémentaires
30 min.
|
790 kcal
|
easy
|
Printable version
1. Cook Beef
Drain sliced beef and pat dry with paper towel. Heat 1 tbsp. oil in a large pot over medium-high. Once hot, add beef and spice blend and cook 5–6 minutes, using a wooden spoon to break up pieces, until beef is golden and crispy, or an internal temperature of 165°F. Season to taste with salt and pepper. Remove beef and set aside on a plate.
2. Prepare Ingredients
Meanwhile, trim ends, separate leaves of bok choy. Thinly slice green onion. Peel garlic and trim ends. Chop garlic.
3. Prepare Soup
To same pot, add onion and cook for 2–3 minutes or until fragrant. If pot is dry, add an additional 1/2 tbsp. oil. Add garlic, ginger, soy blend, 1 litre water and crumbled stock cube. Bring to a boil and cook for 2–3 minutes. Add beef, bok choy, noodles and cook for 1–2 minutes until bok choy is tender and everything is warmed through. Season to taste with salt and pepper.
4. Serve
Divide soup between serving bowls. Garnish with green onion and drizzle sesame oil overtop. Enjoy!
500gBeef Strips
250gShanghai Noodles
1unitVegetable Broth Cube
143mlSoy Blend
1unitGreen Onion
3unitBok Choy Shanghai
50unitYellow Onion
10mlSesame Oil
1unitGarlic Clove
10gGinger Purée
5gSpice Blend
What you need
pan, pot, strainer
790 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
59g
20%
fat
44g
68%
cholesterol
100mg
33%
fiber
3g
12%
protein
36g
saturated
14g
70%
sodium
2070mg
86%
sugar
11g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg