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Beef Noodle Soup
short and long version

Beef noodle soup quick or long version!

You could use pre made beef stock but I like to make my own. If using store bought stock you will need about 1 litre or less per person.

4 beef bones

1 diakon radish peeled whole

1 brown onion cut in half

1 head garlic cut in half

2 fresh spring onion

Salt and pepper to taste

Oven bake the beef bones, onion and garlic for 50 minutes on 180 alternatively you could pan fry for a bit to get extra flavor or leave raw and just add to the pot.

Once this is done discard any oil or fat and add bones and onion to a stock pot with the rest of the ingredients, top up with water. Simmer on low for 3 hours. Strain stock discard any solids then return to stock pot to keep warm. Season the stock with a teaspoon each of salt and freshly cracked pepper, I like to season my broth with a few tablespoons of fish sauce, you should end up with a nice light but flavorful broth, if not you could certainly add some beef stock powder or soy sauce to season the broth. This makes enough for 4 serves, you may need to top up stock with water during cooking if it's reduces too much.

1 small rump steak sliced

1 boiled egg

1 small packet of wok ready udon noodles

2 baby bok choy or any Asian greens

Sesame oil and toasted sesame seeds to serve

(You will need these amount of ingredients for each portion depending on how many portions you decide to make)

Bring the homemade or store bought stock to a boil add the udon noodles simmer 1 minute then remove and add to a serving bowl. Now quickly simmer the bok choy in the hot stock for 2 minutes then add to serving bowl. Heat up a fry pan add oil and brown the sliced beef until it's cooked to your liking. Top up serving bowl with hot stock, boiled eggs then top with the browned beef. Add a few drops of sesame oil then sprinkle with sesame seeds to garnish.

You could marinade the steak for extra flavor if you like by adding 2 tablespoon each of soy and oyster sauce to the beef


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