Easy Beef Pho Style Soup
with udon noodles and fresh chilli pepper
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:
Under 650 calories
•Quick
•Optional Spice
Allergens:
Wheat
•Soya
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
250 g
Beef Rump
300 g
Udon Noodles
(Contains Wheat)
1 piece
Pak Choi
1 sachet
Beef Stock
1 sachet
Thai Style Spice Mix
1 sachet
Worcester Sauce
(Contains Soya)
10 g
Basil
1 piece
Onion
1 piece
Chilli
1 piece
Carrot
1 piece
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.
Utensils
•Grater
•Pot
•Lid
Instructions
1
- 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.
2
- 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.
3
- 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.
4
- 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.
5
- 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.
6
- Divide the fragrant pho style beef soup between bowls.
- Serve hot.