Phv's Thai Style Pepper and Beef Soup |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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A lovely, savoury soup. It is best when made with homemade stock, but storebought stock can be used if you are in a hurry. Ingredients:
5 cups vegetable stock |
3 cups beef stock |
2 tablespoons cornstarch |
4 small cooking onions, very finely diced |
1 small carrot, julienned (max 1 inch long) |
2 stalks celery, very finely diced |
6 garlic cloves, very finely diced |
1 piece fresh ginger, very finely diced (about 1 1/2 inch cubed) |
1 stalk lemongrass |
1 1/2 cups reduced sodium soy sauce |
1/2 cup oyster sauce |
1/4 cup fish sauce |
1/4 cup lime juice (or lemon) |
1 tablespoon crushed red pepper flakes |
1 tablespoon basil |
1/2 cup palm sugar (or brown sugar) |
1/2 kg lean beef |
1 red pepper, julienned (max 1 inch long) |
1 yellow pepper, julienned (max 1 inch long) |
1 orange bell pepper, julienned (max 1 inch long) |
1 green pepper, julienned (max 1 inch long) |
1 bunch green onion, sliced very thin |
1 dash sesame oil |
Directions:
1. If you are making your own stock for this recipe, be sure to include the tops and bottoms of the peppers, the garlic & onion skins and cut offs, the peelings of the ginger, and the tough end of the lemon grass. I also included mushroom stems and skins.
2. Combine the stocks in a large soup pot, except for a reserve of about 2 cups. Bring the stock to a rolling boil.
3. Mix the reserve stock with the corn starch and whisk until smooth. Whisk the starch mixture into the boiling stock. Reduce heat to medium.
4. Stir in the diced onion, celery, garlic, and ginger, and the carrot julienne.
5. Whack the lemon grass violently with the back (blunt edge) of a heavy knife or the edge of a wooden spoon to start the release of the essential oils. Add the entire stalk to the pot.
6. Add soy sauce, oyster sauce, fish sauce, and lime juice. Add the spices and sugar. Stir well to combine.
7. Reduce heat to medium-low and simmer for about half an hour. Taste, and adjust flavour with spices and sauces as desired.
8. In a seperate bowl mix together sliced peppers and green onions. Set aside.
9. If necessary, cut the beef into one inch thick pieces. Cut again to make 1 inch by 1 inch by the length of the beef (so you have long squarish strips). On a slight diagonal, and with the sharpest knife you have, slice pieces off the end as thinly as you can. (If you place the chunk of beef on brown paper towel on the cutting board it will help keep it from slipping) You should end up with a pile of very thin rectangle slices. To get extra-thin slices, place the sliced beef on a piece of plastic wrap; fold the plastic wrap over once to 'sandwich' the beef. Give it a few whacks with a rolling pin or other smooth hard object.
10. Wrap the beef slices in plastic (or leave them in thier plastic 'sandwiches'), or a ziplock bag with the air rolled out, until ready to serve the soup.
11. To Serve:.
12. Put a small handful of the peppers mixture into a bowl. Ladle the hot soup over the peppers. Immediately add about five slices of the beef. (the hot broth will cook the beef to tender deliciousness, and leave the peppers somewhat crisp).
13. Add a few drops of sesame oil.
14. Enjoy.
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