for 4 person

Meat

	oil for frying
800 g	boiling beef (e.g. top blade), cut into approx. 3 cm cubes
¾ tsp	salt

Stock

	oil for frying
1	onion, sliced
4	garlic cloves, crushed
40 g	ginger, thinly sliced
1 tbsp	coarse cane sugar
1 tbsp	tomato puree
3	star anise
2	cloves
10	peppercorns, crushed
1	cinnamon stick
1 ½ litre	meat bouillon
½ dl	soy sauce

To assemble

2	pak choi, sliced
250 g	noodles (e.g. Mie noodles)
	salt to taste
1 bunch	coriander, torn
2 tbsp	fried onions

How it's done

Meat

Heat the oil in a cooking pot. Salt the meat, brown in batches for approx. 5 mins., remove.

Stock

Heat a dash of oil in the cooking pot. Sauté the onion, garlic and ginger for approx. 5 mins. Add the sugar and all the other ingredients up to and including the cinnamon stick, sauté briefly. Pour in the stock and soy sauce, bring to the boil, reduce the heat.

To boil the meat

Add the meat, leave to infuse just below the boil for approx. 1½ hrs. Remove the meat. Pour the stock through a sieve, pour back into the pan. Return the meat to the stock.

To assemble

Add the pak choi and noodles to the soup, simmer for approx. 3 mins., stirring occasionally. Season the soup with salt, plate up, garnish with the coriander and fried onions.

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