Shredded Beef and Rice Noodle Soup

By sarah_carroll

Ingredients

• 800 g beef chuck steak
• 1/2 c shaoxing wine
• 1/4 c dark soy sacue
• 1 brown onion, thinly sliced
• 4 garlic cloves, crusged
• 4 strips orange peel
• 5 cm piece ginger, thinly sliced
• 2 star anise
• 2 cinnamon sticks
• 4 c chicken consomme
• 2 T light soy sauce
• 50 palm sugar
• 1 bunch choy sum, chopped
• 200 g fresh rice noodles sheets, cut into 3 cm strips
• 4 green onions, trimmed thinly sliced
• coriander leaves, to serve.

Details

Servings 4
Preparation time 15mins
Cooking time 17mins

Preparation

Step 1

Combine the beef, wine, dark soy sauce, onion, garlic, orange peel, ginger, star anise and cinnamon in a glass or ceramic bowl. Cover with platic wrap. Place in the fridge overnight to marinate.
Transfer the beed mixture to a large wok or saucepan. Add the chicken consomme, light soy sauce and sugar. Place over high heat and bring to the boil. Reduce heat to low and simmer, covered, for 2 hours or until beef is tender. Use a slotted spoon to transfer the beef to a large bowl. Use 2 forks to coarsely shred the beef. Return the beef to the soup with the choy sum. Remove from heat.
Place the rice nooles in a large heat proof bowl. Cover with boiling water and set aside for 5 minutes to soak. Drain well.
Divde the noodles among serving bowls. Ladle over the soup. Top iwth green onions and coriander leaves. Serve immediately.