Layered Asian flavours and a complete meal in under thirty minutes? Absolutely! This one tastes even better if you refrigerate the beef mixture overnight to blend the flavours before adding it to the broth.
If you prefer chicken or pork, replace the beef. Just make sure the chicken is cooked through.
Time: 30 minutes
Serves: 4
Ingredients:
8 ounces beef tenderloin – thinly sliced 4 large shallots – halved lengthwise and thinly sliced 4 cloves garlic – finely chopped or crushed 1 red chili pepper – seeded and finely chopped ¼ teaspoon fresh ground black pepper 3 tablespoons fish sauce 3 pints chicken stock 1 tablespoon fresh lemon juice 1 teaspoon sugar equivalent of stevia 10 ounces fresh baby spinach – washedPreparation:
Combine the beef, shallots, garlic, chili, black pepper and fish sauce in a bowl then set aside.
Mix the chicken stock, lemon juice and stevia in a large pot and place over high heat, bringing to a boil.
Add the beef mixture to the pot and return to a boil.
Turn off the burner and mix in the spinach. Cover and let stand for at least two minutes before serving.