Asian beef broth

Knorr Professional

Knorr Professional

Standard Supplier 23rd March 2015
Knorr Professional

Knorr Professional

Standard Supplier

Asian beef broth

As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! In association with Knorr jelly bouillon. To get a jelly bouillon sample go to


  • (10 portions)
  • • 500 g Beef fillet
  • • 30 g KNORR Professional Ginger Puree 750g
  • • 2 kafir lime leaves
  • • 30 g KNORR Professional Garlic Puree 750g
  • • KNORR Professional Beef Jelly Bouillon x 3ltr
  • • 3 g Lime leaves
  • • 30 g Lemongrass
  • • 20 g Ginger
  • • 10 g Garlic
  • • 20 g Red Chillies, fresh
  • • 5 g Star anise
  • • 40 g Spring onions
  • • 20 g Thai basil
  • • 40 ml Dark soy sauce
  • • 400 g Rice noodles, dried
  • • 100 g Carrots
  • • 100 g Shitake mushrooms
  • • 100 g Chinese cabbage


Spread the garlic & ginger puree over the beef then wrap in cling film and place in to the freezer to firm up. Cook the noodles then refresh in cold water then cover until required.

1. Place the KNORR Professional Beef Jelly Bouillon into a saucepan then add the lime leave, lemongrass, chilies, star anise, garlic, ginger and soy. Place on to a medium-low heat and simmer for 30-40mins.

2. Strain the stock in to a clean pan then add the vegetables and cook for a further 3-4mins.

3. Slice the beef as thinly as possible then place into a serving bowl and top with some noodles.

4. Pour over the hot broth and garnish with the thai basil.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.