Easy Beef Pho Style Soup

Name: Easy Beef Pho Style Soup with udon noodles and fresh chilli pepper
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 250 grams Irish Beef Rump; 300 grams Udon Noodles; 1 unit(s) Pak Choi; 1 sachet(s) Beef Stock; 1 sachet(s) Thai Style Spice Mix; 1 sachet(s) Worcester Sauce; 10 grams Basil; 1 unit(s) Onion; 1 unit(s) Chilli; 1 unit(s) Carrot; 1 unit(s) Ginger; to taste Oil; to taste Salt; to taste Pepper; to taste Water

with udon noodles and fresh chilli pepper

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This Pho style soup is bursting with Asian-inspired flavours and heaps of healthy veg. The main attraction of this dish, however, has to be the succulent cooked-to-perfection beef.

Tags:

Calorie Smart

•Quick

•Optional Spice

Allergens:

Wheat

•Soya

The quantities provided above are averages only.

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

250 grams

Irish Beef Rump

300 grams

Udon Noodles

(Contains: Wheat)

1 unit(s)

Pak Choi

1 sachet(s)

Beef Stock

1 sachet(s)

Thai Style Spice Mix

1 sachet(s)

Worcester Sauce

(Contains: Soya)

10 grams

Basil

1 unit(s)

Onion

1 unit(s)

Chilli

1 unit(s)

Carrot

1 unit(s)

Ginger

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kcal)554 kcal

Energy (kJ)2316 kJ

Fat16.6 g

of which saturates6.5 g

Carbohydrate63.8 g

of which sugars10.4 g

Dietary Fiber0 g

Protein37.9 g

Cholesterol0 mg

Salt1.91 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Pot

•Lid

Cooking Steps

PDF

Place a large pan over high heat with a drizzle of oil.
Season the beef with salt and pepper.
Once the oil is hot fry the beef until browned, 1-2 mins on each side for medium-rare. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging.

Cook for another 1-2 mins on each side if you want your beef medium.
Cook for 1-2 mins extra on each side if you'd like it more well done.
Once cooked, transfer to a board, cover and allow to rest. IMPORTANT: Meat is safe to eat when the outside is browned.
Once the beef has rested for 1-2 mins, slice into thin strips.

Meanwhile, halve, peel and thinly slice the onion.
Trim the carrot, then coarsely grate (no need to peel).
Trim the pak choi, then separate the leaves. Halve each leaf lengthways.
Thinly slice the chilli widthways at an angle.
Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.

Place a large pot over medium-high heat with a drizzle of oil if required.
Once hot fry the onion, carrot and ginger until softened, stirring occasionally, 4-5 mins.
Add the Thai style spice mix and fry for 1 min more.
Add 500ml water (double for 4p), Worcester sauce and stock powder to the pot then bring to the boil.

Roughly tear the basil leaves.
Carefully separate the noodles and add to the broth with the sliced chilli (use less if you don't like spice), sliced beef, pak choi and torn basil.
Cover and simmer for 4-6 mins.
Season to taste with salt and pepper.