Asian Beef and Noodle Soup with 5 Ingredients Beef Broth

Ingredients:

• Marinated Steaks
• 200g beef fillets
• 1 Tbsp Thai green curry paste
• 1 Tbsp cooking oil
• 5-Ingredients Beef Broth:
• 3 French shallots, thinly sliced
• 1-inched thick ginger, sliced
• 3 cloves of garlic, finely chopped
• 4 tbsps Thai Green Curry Paste
• 2 litres low-sodium beef broth
• 2 cups water
• 270g Hakubaku organic dried ramen
• Fish sauce to taste
• Garnishes
• Bean sprouts
• Fresh coriander leaves
• 1 lime, cut into 6 wedges
• Fresh red chillies

Instructions:

1. On a plate, mix 1 Tbsp Thai green curry paste with 1 Tbsp cooking oil. Coat the steaks with curry paste and marinate for 20 minutes if time permits. Grill the marinated steaks on a hot griddle pan on both sides and cook to your preferred doneness.
2. Transfer to an aluminum foil and keep warm.
3. In a 3.5 litres pot, add a teaspoon of cooking oil. When the oil is hot, add shallots and ginger and saute over low heat until aromatic. Add garlic and saute further until the garlic is aromatic.
4. Add 4 Tbsps of Thai green curry paste and saute for a couple of seconds.
5. Add beef broth and 2 cups of water. Cook the broth until bubbling. (While waiting for the broth to bubble, I suggest that you start thinly slice the beef.)
6. Add the dried ramen to the beef broth. About 2 minutes before the recommended cooking time, check the broth for taste.
7. Season with fish sauce to taste.
8. When the noodles are cooked, scoop out the noodles to 4 individual bowls, add garnishes such as bean sprouts, coriander, chillies as well as the sliced beef.
9. Ladle the broth over noodles and serve immediately with the lime wedges. Enjoy!

View the original recipe from Fuss Free Cooking
Images by Fuss Free Cooking