Thai-style spicy beef broth recipe

  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 191 calories / serving
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Combine the beef stock, lime juice, fish sauce and sugar in a large saucepan. Bring to a simmer over a medium heat, whisking occasionally until the sugar has dissolved.

Add the chilli, celery and ginger, stir well, and simmer for a few more minutes. Add beef and noodles to the saucepan and simmer for 8-10 minutes until the noodles are soft and the beef is cooked. Season to taste with pepper, then stir through the chopped basil. Ladle into serving bowls and serve immediately.

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  • Ingredients

  • 300g rump steak, trimmed of excess fat then finely sliced
  • 200g vermicelli rice noodles
  • 1 large red chilli, finely chopped
  • 2 stick celery, finely chopped
  • 1 inch piece of ginger, peeled and finely chopped
  • small handful of basil leaves, finely chopped
  • 1tbsp fish sauce
  • juice of 1 lime
  • 1tsp caster sugar
  • 1.4 l light beef stock
  • pepper
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  • Energy 798kj 191kcal 10%
  • Fat 5.3g 8%
  • Saturates 2.1g 11%
  • Sugars 2.7g 3%
  • Salt 3.5g 58%

of the reference intake
Carbohydrate 17.8g Protein 18.6g Fibre 1.3g

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