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Aromatic Chili Beef Noodle Soup

 

 


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Aromatic Chili Beef Noodle Soup


How to Eat: The Pleasures
and Principles of Good Food

by Nigella Lawson, 2002, John Wiley & Sons

"This satisfies just about every principle of low-fat cookery, as far as I’m
concerned – it’s filling, fragrant, resonant with flavor, and beautiful to
look at; it feels like a treat. And there’s lots of it. Defatted real stock is
best, but you can use good bouillon cubes or instant dashi. You can do
almost whatever you want to this recipe: cut the steak into strips before
marinating it rather than leaving it whole; use duck breast (fat removed
and meat sliced before cooking) or venison (sliced after) [or Char Siu]
instead of beef ; use any vegetables; use any sort of noodle…”

2 ounces dried egg noodles

For the stock
2 cups beef stock (see headnote)
1/2-inch piece fresh ginger
1 dried red chili
1/4 teaspoon ground cinnamon
1 garlic clove, crushed with the
flat of a knife

For the beef
2 teaspoons soy sauce
1/4 teaspoon ground cinnamon
1/2-inch piece fresh ginger, chopped
or put through a garlic press
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon chili sauce
4 ounces sirloin steak

2 ounces sugar-snap peas, cut into
2-3 pieces each
2 ounces (small bunch) bok
choy, chopped
2 tablespoons chopped Thai
basil or coriander [cilantro]

Cook the noodles as directed on the package, drain, rinse in cold
water, and drain again. Reserve.
Bring the stock with its allocated aromatics to the boil, then leave to
simmer, covered, while you get on with the beef.
In a bowl combine the beef seasonings and then put the beef in. Wipe
the bowl with the beef to cover one of its sides with the chili-cinnamon mixture, then turn the beef over to marinate. Leave for 30 minutes. As
you put the beef aside, turn the heat off under the stock, but leave the
pan with the lid on to let the flavorings infuse the liquid.
Sear the steak on both sides in a hot, nonstick pan. Cook for 2 minutes
more on each side on slightly lower heat, then remove the steak to a
board to rest a second while you get on with warming the aromatic
soup and noodles.
You can either strain the stock into a new saucepan or leave the bits
in to be fished out as you eat. Do whichever you prefer, but bring
the stock back to boiling point, cook the sugar-snaps and bok choy
in it for a minute or so, and put in the cold noodles to heat. After
another minute, or when the noodles are hot, add the Thai basil, if
using, and pour into a bowl. Slice the steak into thin slices on the
diagonal and lay on top and sprinkle with the coriander [cilantro],
if using. Eat with a spoon and soy sauce. Serves 1.

Featured Archive Recipes:
Splendid Soups
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Ginger and Lemongrass

Chicken and Coconut-Milk Soup with Galangal
 


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