RecipeBeef
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flameBeefNoodlesSoups & StewsAsian-Inspired≤5 Ingredients
Asian Beef & Noodle Soup with 5-Ingredients Beef Broth
Method
Steps
- On a flat plate, mix 1 Tbsp Thai green curry paste with 1 Tbsp cooking oil. Coat the steaks with the curry paste and marinate for 20 minutes if time permits. Cook on a hot griddle pan on both sides to your liking. Transfer to an aluminum foil and keep warm.
- In a 3.5 litres pot, add a teaspoon of cooking oil. When the oil is hot, add shallots and ginger and saute over low heat until aromatic. Add garlic and saute further until the garlic is aromatic.
- Add 4 Tbsps of Thai green curry paste and saute for a couple of seconds.
- Add beef broth and 2 cups of water. Cook the broth until bubbling. (While waiting for the broth to bubble, I would suggest that you start thinly slice the beef.)
- Add the dried ramen to the beef broth. About 2 minutes before the recommended cooking time, check the broth for taste. Season with fish sauce to taste.
- When the noodles are cooked, scoop out the noodles to 4 individual bowls, add the garnishes including bean sprouts, coriander, chillies as well as the sliced beef.
- Then ladle the broth over the noodles and serve immediately with the lime wedges. Enjoy!
Originally published at Fussfreecooking.com. Reproduced for personal collection.
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