Hot and sour beef and noodle broth

Name: Hot and sour beef and noodle broth | Asda Good Living
Total time: 30 min
Yield: 6
Cuisine: Thai
Ingredients: 1tbsp rapeseed oil; 2 x 227g Extra Special British Aberdeen Angus Sirloin Steak, fat trimmed; 2tbsp Asda Red Thai Curry Paste; 1.25L basic chicken broth (see recipe at ASDA.GL/broth); 2 dried kaffir lime leaves; 1tsp brown sugar; 1tbsp fish sauce; 2tbsp Tabasco Green Pepper Sauce; 1 star anise; 200g butternut squash, peeled, deseeded and cut into 1.5cm cubes; 100g fine French beans; 300g pack udon noodles; 225g tin bamboo shoots, drained; 3tbsp shredded basil leaves, plus extra to serve; 6 radishes, sliced; Juice 1 lime, plus lime wedges to serve

Tender strips of steak and chunks of squash are teamed with fiery Thai spice and the sour and sharp flavours of lime in this warming bowlful

By Asda Good Living,15th January 2019

(19 votes)

Cook: 30 Mins

Serves: 6

Price: £2.84 per serving

Nutritional Information

Each 432g serving contains

Energy
920kj
220kcal

11%

Fat
6.9g

Med
10%

Saturates
1.7g

Med
9%

Sugars
3.5g

Low
4%

Salt
1.04g

Med
17%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
213kj/51kcal

Ingredients

1tbsp rapeseed oil

2 x 227g Extra Special British Aberdeen Angus Sirloin Steak, fat trimmed

2tbsp Asda Red Thai Curry Paste

1.25L basic chicken broth (see recipe at ASDA.GL/broth)

2 dried kaffir lime leaves

1tsp brown sugar

1tbsp fish sauce

2tbsp Tabasco Green Pepper Sauce

1 star anise

200g butternut squash, peeled, deseeded and cut into 1.5cm cubes

100g fine French beans

300g pack udon noodles

225g tin bamboo shoots, drained

3tbsp shredded basil leaves, plus extra to serve

6 radishes, sliced

Juice 1 lime, plus lime wedges to serve

Method

Heat the rapeseed oil in a large frying pan on a high setting. Cook the steaks for 2-3 mins on each side. Transfer to a plate, cover with foil and set aside for 10 mins to rest.

Add the red curry paste to a large pan and stir-fry for 1 min. Add the broth, kaffir lime leaves, brown sugar, fish sauce, pepper sauce and star anise, and bring to the boil. Simmer for 5 mins to let the flavours infuse.

Add the butternut squash, French beans, udon noodles and bamboo shoots to the pan. Bring back to the boil, cover, reduce the heat and simmer for 4 mins until the vegetables and noodles are just cooked through. Stir through the shredded basil, radishes and lime juice.

Meanwhile, slice the steaks into thin strips.

Ladle the soup into 6 bowls and top with the slices of steak. Garnish with more shredded basil and serve immediately with the lime wedges.