The Australian Women’s Weekly Food

Soup kitchen

CHILLI & HERB BEEF BROTH

PREP + COOK TIME 15 MINUTES SERVES 2

1½ cups (375ml) water
1½ cups (375ml) salt–reduced beef stock
2 tablespoons salt–reduced soy sauce
½ teaspoon sesame oil
2cm piece fresh ginger (10g), grated
100g piece beef fillet, trimmed, sliced thinly
100g choy sum, cut into 5cm lengths
1 fresh long red chilli, sliced thinly
2 green onions, sliced thinly
1 cup (50g) bean sprouts
1/3 cup fresh coriander leaves
1/3 cup basil leaves

Place the water, stock, soy sauce, oil and ginger in a small saucepan over high heat. Bring to the boil. Add beef, return to the boil, reduce heat; simmer, uncovered, for

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