Asian Beef Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beef oulash
- 2 liters meat stock, possibly more
- 2 tablespoon fish sauce or soy sauce
- 100 ml rice wine or sherry, dry
- 1 small cauliflower
- 1 red pepper (s)
- 200 g shrimp (s), cooked
- Tabasco
- 2 spring onion (s)
- possibly Chinese egg noodles
Print Recipe
Pin Recipe Instructions
- Cut the meat into fine strips and mix with a tablespoon of fish sauce. Clean the spring onions, cut into fine rings. Bring the stock, remaining fish sauce and rice wine to the boil. Add the meat and let cook, covered, over low heat for 45 minutes.
- Clean the pepper and cut into thin strips. Clean the cauliflower and cut into fine florets. Add cauliflower and paprika to the soup and cook for five minutes. (You can now also add Chinese noodles.) Add the prawns and leek rings and warm them up briefly, but do not let them boil. Spice the soup with Tabasco to taste.
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