It will soon be too hot for soups, but the cooler weather of the past week still has many people yearning for some nourishing comfort food and this spicy dish fits the bill perfectly.
Serves 4
Ingredients
600g rump steak, fat trimmed
1 tbsp sunflower oil
300g button mushrooms, halved
2 cloves garlic, crushed
3cm ginger, finely grated
500ml beef stock
2 tbsp fish sauce
3 tbsp palm sugar or brown sugar
4 long red chillies, sliced lengthways (optional)
300g carrots, cut into long thing strips
300g snowpeas, thinly sliced
2 tbsp lime juice
200g vermicelli noodles, soaked in boiling water until soft
Method
1 Finely slice the beef across the grain and toss in oil. Preheat a large saucepan or wok and cook the beef in batches until just golden. Remove the beef from the pan.
2 Add the mushrooms and cook until golden and softened. Add the garlic and ginger and cook until fragrant.
Stay informed, daily
3 Add the stock, 500ml water, fish sauce, palm sugar or brown sugar, chillies and carrot. Cook for 3-5 minutes or until the carrot is half cooked.
4 Return the beef to the pan and add the snow peas and lime juice to taste. Cook for 1-2 minutes or until the beef and snow peas are cooked to your liking.
5 Divide the vermicelli noodles between serving bowls and top with soup.
For more beef recipe inspiration, visit www.themainmeal.com.au
Want to see more stories from InDaily SA in your Google search results?
- Click here to set InDaily SA as a preferred source.
- Tick the box next to "InDaily SA". That's it.
