If the only thing stopping you from making this soup is the fear of how complicated the recipe might be, I can assure you that going out to get the ingredients will take you longer than it will to make the whole dish, sizzling beef included.
Assuming that you’re anything like me, somewhere at the back of your fridge’s fruit and veg bin you will most likely find a few red long chillies, a handful of coriander sprigs and half a lime,
leftover from the delicious chimichurri my way I know you made on the weekend,. And this is the most delicious and uncomplicated way to use up those slightly awkward leftovers…
For a vegan or vegetarian version, simply pad it out with carrots, potato, cauliflower and broccolini. Or, add thin slices of beef like I have, cooked prawns or even salmon to make for a meaty addition to the dish.
The bowls and spoons featured in this post are from Kylie Kwong’s Oxfam fair trade Lotus range and are available from Oxfam stores around Australia and online. I got mine from Mr Chipconnoisseur’s sister for Christmas.
15 minute hot and sour soup with sizzling beef
I didn’t make the broth too spicy because of the kids, so feel free to increase the number of chillies to 2 or even 3 if you prefer lip-numbing heat levels. Keep the chilli whole, but score it on one side to release extra flavour from the juices and seeds. I’d also use beef (style) stock for a seafood version as it has a much richer and sweeter flavour.
Basics for the hot and sour broth:
- 8 cups beef stock (I used Massell Beef Style stock – it’s vegan, gluten and enhancers free)
- 3 whole coriander sprigs, cut in half
- 1 red long chilli, scored
- 2 tbsp soy sauce
- 1/2 tsp ginger powder
- 1/2 a lime, cut into wedges
Vegetables for the hot and sour broth:
- 8 baby potatoes, cut into quarters
- 1 large carrot, diced into 1cm cubes
- 1 bunch of broccolini, washed and cut into bite-sized pieces
- 1/4 small cauliflower, florets only
For the sizzling beef (optional):
- 200g thinly sliced beef fillet // or sizzling steaks
- 2 tbsp soy sauce
- 1 tbsp peanut oil
- ground pepper to taste
- extra lime, slices chilli and coriander leaves
To make the hot and sour broth: place all vegetables, chilli, coriander and beef stock in a large pot. Bring to a boil. Add soy sauce, ginger powder and limes – squeeze in the juice first then add the wedges too. Simmer the soup for another 8 minutes, or until the potatoes are tender, while you prepare the beef (if using).
To make the sizzling beef: mix oil, soy sauce and pepper in a large bowl. Add beef and toss to cover the meat with the marinade. Using tongs, sear the beef on a smoking hot barbecue, wok or pan for no longer than 5 seconds on each side – it will continue to cook in the steaming hot broth you just don’t want to serve it raw. Set aside on a plate to rest while you serve up the soup.
To serve: remove wilted coriander sprigs, chilli and lime wedges from the soup, discard all but the chilli which can be sliced and served in the soup. Divide the sizzling beef slices between serving bowls. Top with vegetables and broth. Serve with extra sliced chilli, coriander leaves and a lime wedge if you like.