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Spicy Asian Noodle Soup with Marinated Beef

A comforting bowl packed with sweet, spicy, and umami flavours. This Asian noodle soup delivers a flavourful punch with its aromatic broth, tender beef slices, and a chili oil drizzle. Perfect for cold days or when you're craving bold tastes in one spoonful.

Siroop in ketel0

Ingredients

For the beef:

  • 300 g beef fillet

  • 2 tbsp ginger syrup

  • 3 tbsp soy sauce

  • Pinch of chili flakes

  • 1 tbsp lime juice

  • 1 tbsp olive oil

For the soup:

  • 2 large shallots

  • 2 garlic cloves

  • 1 celery stalk

  • 1 tbsp tomato paste

  • 2 tsp red curry paste

  • Pinch of five spice powder

  • 2 tbsp ginger-lemon syrup

  • 2 tbsp soy sauce

  • 1 tbsp lime juice

  • 800 ml beef or chicken stock

  • 1 pak choi

  • Noodles of choice

Extras:

  • Chili oil

  • Spring onion (for garnish)

Noodles 2

Instructions

  1. In a bowl, mix the ginger syrup, soy sauce, chili flakes, lime juice, pressed garlic, and olive oil.
  2. Slice the beef fillet thinly and combine it with the marinade. Set aside to let it absorb the flavors.
  3. Thinly slice the shallots and celery. Press the garlic. Sauté everything in a large pot with a splash of oil until translucent.
  4. Add the tomato paste, curry paste, five spice, ginger-lemon syrup, and soy sauce. Cook briefly until fragrant.
  5. Pour in the stock and bring to a boil. Let it gently simmer while you cook the meat.
  6. Heat a pan over high heat and quickly sear the marinated beef strips until nicely caramelized and cooked through.
  7. Roughly chop the pak choi. Cook the noodles according to the package instructions. Divide the noodles into bowls, add the pak choi, and pour over the hot soup.
  8. Finish with the seared beef slices, sliced spring onion, and a generous drizzle of chili oil.