*
*
*
*
*
|
8
1
2
3
1
7
5
1
2
6
1/4
tt
|
oz
cl
T
t
oz
oz
oz
oz
c
t
|
Beef, lean
Garlic
Scallions
Soy Sauce
Sesame Oil
Egg Noodles (1)
Chinese Broccoli
Leek
Baby Corn Cobs
Stock, Beef
Chili Powder (2)
Salt
|
PREP
- Slice BEEF 1/4 inch thick and cut into narrow strips about
1-1/2 inches long. Bring some water to a boil over high heat and stir
in the beef. When it's back to a boil strain out the beef and rinse it.
This is to keep the soup clear.
- Crush GARLIC slice and chop fine. Chop SCALLIONS small
and mix both with Soy Sauce, Sesame Oil and Beef.
Set aside to marinate for 30 minutes or more, turning a couple times.
- Bring plenty of water to a boil over high heat and stir in
Noodles for about 30 seconds to 1 minute. Quench with cold running
water, drain well and set aside. I generally make several knife cuts
through the bunch to cut the noodles to a length easier to handle with
a spoon (or you could provide chopsticks along with the spoons).
- Strip leaves and tender flower heads from BROCCOLI , tear into
soup size fragments and set aside. Slice stems diagonally starting about
1/4 inch thick at the thick end and increasing to 1 inch at the thin end,
keeping them separate from the leaves.
- Slice LEEK thin, Slice BABY CORN diagonally about 3/8
inch thick and mix with the Broccoli Stems.
RUN
- Bring Stock to a boil. Stir in Beef, including its
marinade. Stir Broccoli Stems Mix, bring to a boil and simmer
for about 8 minutes, then add the Broccoli Leaves and simmer
another 2 minutes.
- Turn the heat up high and stir in Noodles and
Chili Powder. When back to boiling turn down to a simmer for
about 3 minutes.
- Check Salt to taste and Serve.
|
