Beef and noodle soup


Beef and noodle soup

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings


  • 1L (4 cups) Massel beef style liquid stock
  • 1L (4 cups) water
  • 1 medium brown onion, chopped
  • 1 4cm piece fresh ginger, peeled, sliced
  • 1 cinnamon stick, broken in half
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 300g thin dried rice stick noodles
  • 300g beef rump steak, excess fat trimmed, thinly sliced across the grain
  • 130g (2 cups) bean sprouts
  • 1 cup loosely packed fresh coriander leaves
  • Lime wedges


  • 1
    Combine stock, water, onion, ginger and cinnamon in a saucepan. Cover, bring to boil over high heat. Reduce heat to medium and simmer, partially covered, for 10 minutes to allow flavours to develop. Strain into a heatproof bowl. Discard onion mixture. Return stock to pan, stir in fish sauce and sugar.
  • 2
    Meanwhile, cook noodles in a saucepan of boiling water for 4 minutes or until tender. Drain well. Divide noodles evenly among deep serving bowls.
  • 3
    Place stock over medium heat and add beef. Cook, uncovered, for 1-2 minutes or until beef just changes colour. Ladle soup and beef over noodles. Serve soup topped with bean sprouts, coriander and lime wedges.



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