Ogremindes.net

Something I knocked together as an experiment. Based loosely on Simon Bryant’s Cabbage with Chinese Roast Pork Soup.

Ingredients (for the meat)

• 1 large Rump Steak, trimmed and cut into small dice
• Hoi Sin sauce
• Soy Sauce
• Dry Sherry

Method (for meat)

1. Brown steak in a heavy pan
2. Coat meat with Hoy Sin, add a little soy and sherry. Cook off alcohol
3. Add a small amount of water. Put lid on pan and gently braise meat for as long as you can
4. Ramp up heat and cook away liquid. Remove from heat

Ingredients (for soup)

• Meat (as above)
• 3-4 Button Onions, finely sliced
• 1 Onion, diced
• 1 bunch of Choi Sum, leaves sliced, stems halved lengthwise and cut into bite-sized lengths
• 1 Litre carton reduced salt Chicken Stock
• Soy Sauce
• Pepper
• 125g dried Vermechelli, cooked
• A handful of Bean Sprouts

Method (for soup)

1. Fry onion and mushrooms in a pan ’til browned
2. Add Choi Sum, cook for 5 minutes
3. Add stock, a little soy and some pepper. Cover and cook for 15 minutes.
4. Add a little of the meat, cover and cook for 5 minutes
5. Divide noodles into serving bowls. Ladle soup over the top. Garnish with remaining meat and the sprouts

Serves 4

This entry was posted on Tuesday, January 20th, 2009 at 7:28 pm and is filed under Recipes, and is tagged as asian, beef, chinese, noodles, recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.