Ingredients |
|
4-4½ |
lbs |
beef round tip roast cap |
1 |
each |
large onion, diced |
½ |
tsp |
black pepper |
½ |
tsp |
salt |
|
20 |
cup |
water |
6 |
Tbsp |
sugar |
8 |
Tbsp |
chicken soup powder |
3 |
Tbsp |
lemongrass thinly minced |
1½ |
tsp |
mild paprika |
1½ |
tsp |
salt |
2 |
Tbsp |
red curry paste (Mae Ploy) |
|
12 |
cup |
baby spinach leaves |
3 |
cup |
carrot, shredded |
1½ |
cup |
basil leaves, chopped |
12 |
each |
green onion, chopped |
|
30-40 |
oz |
fresh udon noodles |
|
Preparation steps: |
- In a large size pot heat up the water, sugar, soup powder, lemon grass,
paprika, salt and red curry paste.
- In a large non-stick pan warm the oil and saute the beef with onion.
Sprinkle with salt and black pepper.
Brown the beef on all sides and transfer it to the pot.
- Cook the beef for 2 hours.
- Remove the beef from the pot and slice the beef into bite size cubes and transfer back to the pot.
- Adjust flavors and cook additional 1 hour or until the meat is tender.
- Soak the udon noddles in boiled water for 1-2 minutes. Drain the noodles.
Serving: Divide the udon noodles, baby spinach leaves, carrot and basil leaves into large soup bowls.
Pour the beef soup and garnish with green onion.
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