Fillet of beef noodle soup

Name: Fillet of beef noodle soup
Cuisine: Italy
Ingredients: 1 tablespoon sesame oil; 1 tablespoon hot soybean paste; 1 teaspoon caster sugar; 2 tablespoons red Chinese vinegar; a pinch of white pepper; 1 small red shallot or ½ red onion, peeled and finely minced; 800 g/1 lb 12 oz boiled plain noodles; vegetable oil, for frying; 1 litre/1¾ pints hot beef stock; 185 g/6½ oz baby bok choi, cut lengthways into quarters; 4 tablespoons dark soy sauce; 2 tablespoons soybean paste; 3 or 4 spring onions, trimmed and sliced diagonally into 2.5 cm/1 inch lengths; 2 thin slices peeled fresh root ginger, cut into very thin strips; 400 g/14 oz fillet steak, trimmed and cut into 5 x 1 cm/2 x ½ inch strips; 200 g/7 oz sliced bamboo shoots, rinsed and dried; 1 small red shallot or ½ red onion, peeled and finely minced; 2 fat garlic cloves, peeled and minced; 185 g/6½ oz bean curd, cut into slices about 2.5 x 5 cm /1 x 2 inch (use white yam cake if you can find it - if you use yam cake, score the slices slightly); 185 g/6½ oz bean curd, cut into slices about 2.5 x 5 cm /1 x 2 inch (use white yam cake if you can find it - if you use yam cake, score the slices slightly); 1 medium carrot, peeled and cut into thin slices, blanched briefly in boiling water and drained; 1 medium carrot, peeled and cut into thin slices, blanched briefly in boiling water and drained

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

1 small red shallot or ½ red onion, peeled and finely minced
2 fat garlic cloves, peeled and minced

Europe
Asia
Italy
China
Soup
Pasta
Mediterranean

Method

Heat a wok, add a little vegetable oil and stir-fry the shallot or onion and the garlic until soft.
Add the beef strips, bamboo shoots and carrot and cook for 4-5 minutes.
Add the bean curd and stir-fry the mixture gently for 1-2 minutes.
Mix the ingredients for the soup base in a bowl, then add to the wok and stir-fry for a couple of minute