Beef Noodl Soup
serves 4
10g -dried porcini mushrooms
150ml -boiling water
6 spring onions
115g -carrots
350g -rump steak
30 ml- sunflower oil
1 garlic clove, crushed
2,5 cm piece fresh root ginger, finely chopped
!,2 litres beef stock
3 tbsp light soy souce
4 tbsp Chinese rise wine or dry sherry
75g- thin egg noodles
75g-spinach, shredded
salt? ground black pepper
Break the mashrooms into a small pieces, place in a bowl and pour over the boiling water. Set aside to soak for 15 minutes. Shred the spring onions and carrots into 5 cm -long fine strips. Slice the rump steak into thin strips. Heat the oil in a large saucepan and cook the beef in batches until browned. Remove the beef and set aside to drain on kitchen paper.
Add the garlic, ginger, spring onions and carrots to the pan and stir-fry for 3 minutes.
Add the beef stock, the mashrooms and the soaking liquid, the soy sauce, rice wine and seasoning. Bring to the boil and simmer , covered, for 10 minutes.
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.