Spicy beef soup
Time to make: 2 hrs 20 mins
( Hands-on time: 20 mins )
(at time of publication)
Nutrition Info.(per serve)
400g beef brisket, beef cheeks or other slow-cooking cut (see tips)
2 spring onions, chopped in half
1 clove garlic, peeled
1 cup salt-reduced beef stock
¾ cup sliced dried shitake mushrooms
1 tablespoon mild chilli powder (use Korean chilli powder if you can get it)
1 teaspoon reduced-salt soy sauce
½ tablespoon gochujang (optional, see tips)
2 tablespoons sesame oil
¾ cup chopped kumara
2 cups sliced mushrooms
2 cups roughly torn spinach leaves
Total fat 26g
Saturated fat 6g
Dietary fibre 6g
1 In a saucepan, place the beef with spring onions, garlic and shiitake mushrooms. Add stock and enough water to cover beef. Bring to the boil, then lower to a simmer and cook for 1-2 hours, until meat is tender. Remove beef from saucepan and set aside. Reserve stock.
2 In a small bowl, combine chilli powder, soy sauce, gochujang, if using, and sesame oil. Stir mixture into reserved stock in saucepan. Add kumara and bring back to a simmer. Cook for 10 minutes.
3 Shred meat and add just under half of it to the soup. Add mushrooms and cook a further 10 minutes. Add spinach leaves at the last minute. Divide between bowls. Garnish with extra chilli, if desired.
Make it gluten free: Check stock, chilli powder, soy sauce and gochujang are gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
400g of beef is enough for this recipe, with half left over for Wednesday’s beef tacos. If you’re not making the tacos, just use 200g of beef.
Gochujang is a chilli paste. Find it in the international aisle or at Asian supermarkets.