A delicious and flavoursome Asian inspired broth made with aromatics and spices with rice noodles, pak choi and thinly sliced steak makes this recipe a truely comforting soup for winter!
The weather is definitely getting colder around here and when winter comes, you know I have to have some great soup recipes lined up to keep me warm!
If you’re someone that loves Pho (pronounced fah!) but don’t have six plus hours to spend making it from scratch, then this cheats version is for you! This recipe will be done in an hour, max.
So if you’re looking for some more winter warmers to add to your repertoire, then look no further! This Asian Beef & Noodle Soup is just the thing to warm your soul!
How to Make the Soup
This noodle soup is incredibly easy and simple to make and can be finished in under an hour!
- Step one is to gently sauté some garlic before adding beef stock, sauces, ginger and chilli for that little spicy kick!
- Simmer for 30 minutes before adding noodles and pak choi and cook until tender.
- To serve, add your thinly sliced beef strips to a bowl with noodles and pak choi and ladle over hot broth to cook the beef.
- Sprinkle with sesame seeds and serve!
I told you it was easy.
Can I Eat Raw Beef in Pho?
I know what you’re probably thinking. But I assure you it is actually pretty normal in a lot of cuisines to serve raw beef. In this dish – and most pho – the hot broth is poured over top of the beef to cook it. The trick is to slice the beef super thin so that it cooks quickly in the hot soup!
Asian Beef & Noodle Soup
For the Broth
- 1 tbsp oil
- 2 cloves garlic, finely diced
- 1L beef stock
- 1 tsp fish sauce
- 2 tsp oyster sauce
- 2 tbsp soy sauce
- juice of 1/2 lime
- 1/4 tsp chilli flakes
- 1/4 tsp ground ginger
- salt & pepper, to taste
- 500g raw rump steak
- 200g thin rice noodles
- 6 baby pak choi
- 1 tsp sesame seeds
- Gently heat oil in a dutch oven or large saucepan on medium heat and add garlic. Sauté until slightly golden and add stock, fish sauce, oyster sauce, soy sauce, lime juice, chilli flakes and ginger.
- Bring to a gentle simmer and allow to cook, covered, for 30 minutes. Season to taste with salt and pepper. Meanwhile, slice steak into paper thin strips and set aside.
- Submerge noodles and pak choi in the broth and cook for 5 minutes or until pak choi is tender. To serve, divide noodles and pak choi into six bowls and add raw beef. Ladle hot broth over beef to cook through. Sprinkle over sesame seeds and serve.