Lemon Myrtle Beef Noodle Soup (柠檬香草牛肉面汤)
This refreshing and aromatic Lemon Myrtle Beef Noodle Soup is a delightful fusion of Australian and Chinese flavors. The citrusy and herbal notes of lemon myrtle complement the rich and savory beef broth, creating a comforting and flavorful noodle soup.
Ingredients
- 500g beef brisket, thinly sliced
- 8 cups beef stock
- 2 tbsp dried lemon myrtle leaves
- 4 garlic cloves, minced
- 1 onion, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 200g rice noodles
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lemon wedges, for serving
Instructions
- In a large pot, bring the beef stock to a boil.
- Add the beef brisket, dried lemon myrtle leaves, garlic, onion, soy sauce, and fish sauce. Reduce the heat to low and simmer for 1.5 hours, or until the beef is tender.
- Cook the rice noodles according to the package instructions. Drain and set aside.
- Season the beef broth with salt and pepper to taste.
- To serve, divide the cooked rice noodles among serving bowls. Ladle the hot beef broth over the noodles.
- Garnish with fresh cilantro and serve with lemon wedges on the side.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 30g
- Protein
- 25g
- Fat
- 12g
Supplies
Large pot Cooking spoon Knife Cutting board Serving bowls
Tools
Stove Strainer
Serving suggestions
Serve the Lemon Myrtle Beef Noodle Soup with a side of steamed vegetables or a fresh green salad for a complete and satisfying meal.
Tips & tricks
For an extra kick of heat, add a sprinkle of chili flakes or a drizzle of chili oil to the soup before serving.
Cost
$20