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Beef Noodle Soup

ingredients

serves 4
10 g (1/ 4 oz) dried porcini mushrooms
150 ml (1/4 pint) 2/3 cup boiling water
6 spring onions
115 g (4 oz) carrots
350 g (12 oz) rump steak
about 30 ml (2 tbsp) sunflower oil
1 garlic clove, crushed
2.5 cm (1 in) piece fresh root ginger, peeled and finely chopped
1.2 litres (2 pints) 5 cups beef stock
45 ml (3 tbsp) light soy sauce
60 ml (4 tbsp) Chinese rice wine or dry sherry
75 g (3 oz) thin egg noodles
75 g (3 oz) spinach, shredded
salt and ground black pepper

method

1. Break the mushrooms into small pieces, place in a bowl and pour over the boiling water. Set aside to soak for 15 minutes.

2. Shred the spring onions and carrots into 5 cm (2 in) -long fine strips.

3. Trim any fat off the rump steak and slice into thin strips.

4. Heat the oil in a large saucepan and cook the beef in batches until browned, adding a little more oil if necessary. Remove the beef with a slotted spoon and set aside to drain on kitchen paper.

5. Add the garlic, ginger, spring onions and carrots to the pan and stir-fry for 3 minutes.

6. Add the beef stock, the mushrooms and their soaking liquid, the soy sauce, rice wine or dry sherry and plenty of seasoning. Bring to the boil and simmer, covered, for 10 minutes.

7. Break up the noodles slightly and add to the pan, with the spinach. Simmer gently for 5 minutes, or until the beef is tender. Adjust the seasoning before serving.

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