- (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
Asian beef broth
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 www.knorrjellybouillon.co.uk
Ingredients
Method
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.
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