I’m not welcoming you per se, but I may be able to better handle your shenanigans when bowls of steaming deliciousness are at my disposal.
Bowls such as this one.
You all like Phở? It’s a Vietnamese noodle soup and it’s basically a cure for winter.
Traditionally, Phở requires hours of simmering a rich stock with a variety of spices. I’m gonna go out on a limb and guess you don’t have that kind of time?
This is a super short cut to a Phở-esque soup that is all kinds of heartwarming. If you’re more of a plant-based guy or gal, you can also check out my recipe for Mushroom Phở.
Anyone who reads the blog regularly knows I’m not much of a meat eater. As a general rule, I don’t cook meat (including poultry) at home unless it’s a special occasion. I’ll also enjoy meat when I go out to eat from time to time. My reasoning is multifactorial, but essentially, I feel less meat is better from an environmental perspective and a health perspective.
This recipe was inspired by my first foray into making beef stock. My brother and sister in-law decided to buy half a grass fed cow from a local farmer. Included in their haul was a big old box of soup bones. They were going to ditch them! I gasped in disbelief and immediately offered my freezer up!
Holy cow (get it?!), this made amazing stock. Here’s the recipe I used.
Now a quick note on the difference between stock and broth. Stock is made with bones, broth is made by simmering meat. That’s it. What you find in tetra packs at the grocery store is generally broth, which will absolutely work for this recipe. I will say that roasted bone stock adds a lot of depth to this recipe if you do want to try it yourself.
If you can’t find a ‘no-added salt’ brand, don’t sweat it, just be mindful of the soy sauce and hoisin sauce you add. You may not need as much.
If you’re looking to reduce your consumption of meat at home, a good way to wean yourself and your family is to use meat as a flavouring, rather than a main dish. Along with using beef broth, this recipe only calls for one 8 oz. steak divided among 4 servings.
It’s very important you add the beef at the very last minute. Sirloin is not something you want to overcook. It will become tough very quickly. That being said, if you have leftover pot roast or brisket, or some other slow cooked beef, it would work perfectly as a substitute here.
Now then…happy slurping to you all!
Asian Beef Noodle Soup
- ½ lb or roughly 225gmedium thickness rice noodles
- 6 cups beef stock (or no-salt added beef broth)
- 225g shiitake mushrooms (stems removed and sliced)
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon fresh grated ginger
- 1 tablespoon fresh lime juice
- 1 tablespoon sesame oil
- 8oz beef sirloin or tenderloin (thinly sliced)
- ¼ cup sliced green onions
- 10 basil leaves (thinly sliced)
Try freezing beef for 30 minutes before preparation. Partially frozen beef will be much easier to slice thinly.
||Cook rice noodles per package directions. Rinse with cool water, and set aside. While remaining ingredients are prepared, rinse with additional cool water every few minutes to ensure the cooled noodles don't stick together. |
||Bring beef stock, mushrooms, ginger, soy sauce, hoisin sauce, lime juice and sesame oil to a boil, reduce heat and simmer for 5 minutes. |
||Divide rice noodles among 4 empty bowls. |
Add beef and green onions to simmering broth and remove from heat immediately. Ladle soup over noodle bowls. Top with fresh basil.
Serve with additional hoisin sauce and Sriracha hot sauce.