With succulent spicy beef and beautiful Asian mushrooms and greens, this hearty broth is a complete meal idea.
- Brush beef all over with sambal oelek. Heat oil in a large frying pan over medium heat. Add beef and cook for 5 minutes each side for medium or until cooked to your liking. Remove from heat. Transfer to a plate and cover loosely with foil. Set aside for 5 minutes to rest.
- Meanwhile, combine the stock, soy sauce, oyster sauce and garlic in a large saucepan. Bring to the boil over high heat. Reduce heat to medium and add button and shimeji mushrooms. Simmer, covered, for 5 minutes or until the mushrooms are tender. Add the bok choy and cook for a further 2 minutes or until the bok choy just wilts. Remove from heat and stir in half the green shallots. Taste and season with salt and pepper.
- Ladle the mushroom and baby bok choy broth into shallow serving bowls. Top with beef and sprinkle with chilli and remaining shallots. Serve immediately.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set