Ingredients with Measurements:
- 1 lb beef sirloin, thinly sliced
- 1 lb fresh kway teow noodles
- 6 cups beef broth
- 1 cup bean sprouts
- 1 cup bok choy, chopped
- 1 cup sliced shiitake mushrooms
- 1/2 cup sliced scallions
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tsp sugar
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Ladle
- Soup bowls
Step-by-step instructions:
1. Heat vegetable oil in a large pot over medium-high heat.
2. Add garlic and ginger and sauté for 1-2 minutes until fragrant.
3. Add sliced beef and cook until browned on all sides.
4. Add beef broth, soy sauce, fish sauce, sesame oil, and sugar. Bring to a boil.
5. Reduce heat to low and simmer for 10-15 minutes.
6. Add sliced shiitake mushrooms, bean sprouts, and bok choy. Cook for an additional 5-7 minutes until vegetables are tender.
7. In a separate pot, cook kway teow noodles according to package instructions.
8. Drain noodles and divide them evenly among soup bowls.
9. Ladle soup over noodles.
10. Garnish with sliced scallions.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 35g
Protein: 30g
Sodium: 1200mg
Substitutions for ingredients:
- Beef sirloin can be substituted with beef tenderloin or flank steak.
- Kway teow noodles can be substituted with rice noodles or udon noodles.
- Shiitake mushrooms can be substituted with button mushrooms or oyster mushrooms.
Variations:
- Add sliced jalapeños for a spicy kick.
- Use chicken broth instead of beef broth for a lighter flavor.
- Add sliced carrots or bell peppers for extra vegetables.
Tips and tricks:
- Thinly slice beef against the grain for tender meat.
- Rinse bean sprouts with cold water before adding to soup to remove any dirt or debris.
- Adjust seasoning to taste with additional soy sauce or fish sauce.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve soup in a large bowl and garnish with sliced scallions and a lime wedge.
Garnishes:
Sliced scallions, lime wedges
Pairings:
Serve with steamed rice or a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried bok choy, steamed broccoli, or fried rice.
Troubleshooting advice:
- If soup is too salty, add more water or broth to dilute the flavor.
- If beef is tough, simmer for an additional 10-15 minutes until tender.
Food safety advice:
- Use a meat thermometer to ensure beef is cooked to a safe temperature of 145°F.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Kway teow soup is a popular dish in Malaysia and is often served as a breakfast or lunch item.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve soup hot with a side of steamed rice or stir-fried vegetables.
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Region: Malaysian