Spicy Beef Bowl

Spicy Beef Bowl
Your rating: None Average: 4.7 (30 votes)
Date: 6-7-11
Servings: 4
Prep Time: 1 hours, 0 minutes
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A savory, zesty beef soup with crunchy Asian veggies and tender beef strips.

Recipe Ingredients:

  • 1 Tablespoon LEE KUM KEE Chile Garlic Sauce
  • 1 Tablespoon Tamarind pulp
  • 2 Stalks Lemon Grass cut into 1-1/2” lengths, or 2 teaspoons dried Lemon Grass
  • 2 Tablespoons finely chopped fresh ginger
  • 1 teaspoon Dried Shrimp Paste
  • 5 Shallots, peeled, chopped
  • 2 Tablespoons Vegetable Oil
  • 6 Cups prepared Beef Broth
  • 2 teaspoons sugar
  • 1 Pound seared thinly sliced tender Beef
  • 12 blanched thin slices of Radish
  • 1 Large carrot, thinly sliced, blanched
  • 4 Kaffir Lime Leaves, thinly sliced
  • 1-1/2 Cup fresh Bean Sprouts
  • 2 fresh Spring Onions, chopped with some tops

Recipe Steps:

  • Process the first six ingredients in a food processor or spice grinder, adding a little of the oil as needed.
  • Heat the remaining oil in a 2-3 quart saucepan over low heat and add the spice mixture.
  • Stir-fry 4-5 minutes, until fragrant.
  • Add the Beef stock and sugar.
  • Raise the heat to high and bring to a boil, stirring occasionally.
  • Reduce heat to low, cover and simmer 45 minutes.
  • Strain soup through a sieve, pressing down with the back of a spoon to extract the most liquid. back into the pot.
  • Reheat the soup over low heat, taste and adjust seasonings as needed, then stir in the Beef, radishes and carrots.
  • Heat through and ladle into four warmed bowls. Garnish with the fresh bean sprouts and chopped spring onion. ENJOY!

Serving Size: 4
Preparation Time: 1 hours, 0 minutes

Rate this Recipe:
Your rating: None Average: 4.7 (30 votes)
Comments (1)
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DADCOOKS wrote 4 yearss ago