Beef And Bok Choy Pho Recipes

BEEF AND BOK CHOY PHO

Steps:

• In a large saucepan bring the stock, star anise, cinnamon quill, ginger, garlic, fish sauce and brown sugar to the boil. Turn down the heat and simmer for 10-12 minutes or until flavours infuse. Use a slotted spoon to remove all the solids. Keep broth warm over a medium-low heat. Meanwhile, cook bok choy and broccoli in a saucepan of boiling water for two minutes. Drain and divide between two serving bowls. Slice the beef as thinly as possible and add to the bowls. Pour over the hot broth (this will cook the beef) and top with chilli, lime and peanuts. TIP - You can add 50g rice noodles to this recipe. If using rice noodles, simply prepare according to packet instructions. Once cooked, divide between the two serving bowls before adding the broth.

BEEF & BOK CHOY STIR FRY

Steps:

• Combine beef, cornstarch, and soy sauce in a bowl. Set aside to marinate 20 minutes while you prepare the other ingredients.
• Combine all sauce ingredients in a small bowl.
• Heat 1 tablespoon oil to medium-high heat in a large skillet. Add half of the beef and cook just until browned, do not overcook. Remove from the skillet and set aside. Repeat with remaining beef, adding more oil if needed.
• Reduce heat to medium and add 1 tablespoon oil to the same pan. Add ginger, garlic, and the whites of the onions. Cook just until fragrant (about 1 minute). Add the whites of the bok choy and cook for 2-3 minutes.
• Stir in the sauce, bok choy greens, and beef. Cook over medium until hot and bubbly.
• Remove from heat and garnish with green onion tops and serve over rice.

BEEF PHO

Steps:

• Tip the beef stock along with 500ml of water into a large saucepan. Sit the onion and ginger in a frying pan over a high heat and char on all sides, around 3-5 mins (you can also do this under your grill). Once charred, add to the beef stock. In the same pan, toast the spices for 2-3 mins and once they begin to smell fragrant, add them to the beef stock as well. Bring the stock to the boil, then turn to a simmer and cook for 30mins before straining.
• Meanwhile, cut the fat from the steak and wrap in cling film, then put into the freezer for 15 mins - this will make your steak really easy to slice! Slice it thinly, then cover with cling film again and pop into the fridge.
• Taste the beef stock and use the palm sugar, fish sauce and soy to season. Cook the noodles according to package instructions and split between two bowls, topping each with the sliced beef. Bring the stock to the boil and then pour into the bowls (the heat will cook the beef). Top each with the spring onions, chilli slices and herbs. Serve with the lime wedges to squeeze over.