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Beef Noodle Soup
This soup has hearty bites of seasoned beef, vegetables, and a savoury broth.
YIELDS
4
Ingredients
- 2 tablespoons canola oil
- 4 large pieces of beef shank (about 900g)
- 4 green onions, thinly sliced
- 1 small yellow onion, peeled and thinly sliced
- 3 cloves garlic, peeled and thinly sliced
- 1 tablespoon fresh ginger, chopped
- 1 Roma tomato, diced
- 1 whole star anise
- 1 cinnamon stick
- 1/2 cup rice wine
- 1/2 cup soy sauce
- 3 tablespoons brown sugar
- 2 cups water
- Cooked rice noodles, Thai basil, beans sprouts and lime wedges for serving
Directions
- Add oil to a large pot placed over high heat—season beef shank pieces well with salt and pepper. Working in batches, brown beef shanks on both sides, then transfer to a six-quart slow cooker and set aside. Reduce the beef's browned to medium, and add onions, garlic, ginger, tomato, star anise and cinnamon and cook for three to four minutes, or until the onion is softened and the spices are fragrant. Stir in rice wine, soy sauce, brown sugar, and water and boil. Then, transfer the mixture to the slow cooker with the beef shanks, cover it, and cook it on low for eight hours.
- Remove beef shanks and gently shred meat from the bones.
- Serve broth and shredded beef with rice noodles, Thai basil, bean sprouts, and lime wedges. Enjoy!
