Home » Beef Recipes » Beef and mushroom broth
-
Equipment
- Chopping boards
- knives
- garlic crusher
- peeler
- grater
- brush
- frying or griddle pan
- tongs
- plate
- foil
- large saucepan
- wooden spoon
- measuring spoons
- measuring jug
- kettle
- fork
- ladle
- bowls
-
Ingredients
- 2 x 300 g Thick Northern Ireland Farm Quality Assured
- rump steaks
- 250 g Mushrooms
- 1 Large garlic clove
- 25 cm (1 inch) Piece of fresh ginger
- 1 Carrot
- 6 Spring onions
- 1 Red chilli
- Small bunch of coriander
- 2 x 5 ml (2 tsp) Olive oil
- 125 ml Teriyaki sauce
- 75 ml Oyster sauce
- 2 x 15 ml (2 tbsp) Rice wine vinegar
- 1 x 15 ml (1 tbsp) Brown sugar
- 750 ml Boiling water
- 1 x Beef stock cube
- 300 g Cooked rice noodles
-
Method
Prepare the vegetables, ginger and garlic
- Wipe the mushrooms and slice;
- Peel the garlic and crush;
- Peel the ginger and grate;
- Top and tail the carrot, peel and chop into matchsticks;
- Remove the tops of the spring onions and finely slice;
- Remove the top of the chilli and finely slice (you may wish to remove the seeds);
- Chop the coriander.
Method
- Brush the steaks with a little of the olive oil.
- Heat the frying or griddle pan.
- Add the steaks to the pan and cook for 4-5 minutes on each side until cooked thoroughly.
- Once cooked, remove the steaks from the pan and place on a plate. Cover with foil and leave to rest.
- Heat the remaining olive oil in a large saucepan.
- Add the mushrooms and fry until golden brown.
- Stir in the teriyaki sauce, oyster sauce, rice wine vinegar, brown sugar.
- Make up the beef stock with boiling water. Add to the pan.
- Add the carrots to the saucepan and cook until tender.
- Stir in the noodles and spring onions.
- Thinly slice the steaks on a separate clean chopping board.
- Add the steak slices to the broth to warm through for 3 minutes.
- Ladle the broth into bowls.
- Sprinkle the chillies and coriander over the broth and serve.
Top Tip
- When preparing the chillies, wear gloves. Thoroughly wash hands and do not touch eyes or mouth.
