- 1/2 lb sirloin tip, sliced very thinly 250 g
- 1 1/2 Tbsp canola oil, divided 20 mL
- 1 small onion, sliced into thin rings
- 4 cups sodium-reduced beef stock 1 L
- 2 cups water 500 mL
- 1 Tbsp freshly grated ginger 15 mL
- 1 stalk lemongrass chopped or 3 Tbsp (45 mL) dried lemongrass 1
- 1/2 tsp whole black peppercorns 2 mL
- 1 cinnamon stick
- 4 oz ounces rice vermicelli noodles 125 g
- 2 cups bean sprouts 500 mL
- 1 lime, quartered
- 1/2 cup each fresh basil, mint and cilantro 125 mL each
- 1 small jalapeno pepper, thinly sliced (optional)
- 1 Tbsp fish sauce 15 mL
- 1. In large saucepan, heat 1 Tbsp (15 mL) canola oil over medium heat. Add beef and cook for about 2-3 minutes. It wont be cooked through. Set aside.
- 2. Add 1/2 Tbsp (7.5 mL) canola oil to saucepan. Add onions and cook for about 3 minutes. Add beef stock, water, ginger, lemongrass, peppercorns and cinnamon stick, simmer for about 1 hour. (Broth can be prepared up to 2 days in advance and refrigerated, if preferred.)
- 3. Meanwhile, place rice vermicelli in bowl and cover with very hot water. Place lid on top and allow to sit for about 3 minutes.
- 4. Prepare garnish plate: Arrange limes, basil, mint, cilantro, jalapeno and small bowl of fish sauce on a plate.
- 5. Add beef to stock mixture and cook to desired doneness. To serve: Divide rice vermicelli and sprouts evenly in 4 bowls. Pour hot broth-beef mixture over top. Garnish as desired from the garnish plate.
1 1/2 cups (375 mL)
|Total Fat||9 g|
|Saturated Fat||2 g|
Asian Shrimp Soup
This earthy Asian soup is perfect to warm you up on a cold day and canola oil's light taste wont interfere with the soups layered flavors. Add red pepper flakes if you like more heat!
Beef and Mushroom Soup
This hearty, chunky soup is perfect for any cold night and makes enough for lunch leftovers the next day! Or freeze the rest for up to 3 weeks. Lean beef and heart-healthy canola oil help keep saturated fat to a minimum.