Spinach and Beef Noodle Soup

菠菜牛肉湯麵

 

文章日期：03/21/2011 07:07 am

 

Ingredients:

1/2 lb beef slices (I used chuck tender);  2 tsp chopped garlic;  3 slices of ginger;
1 Tbsp chopped shallots;  6 cups washed and drained spinach leaves;
1 tsp chili bean sauce;  2 tsp oyster sauce;  salt, pepper, sesame seed oil to taste;
noodle of your choice, cooked and drained (I used whole wheat spaghetti);
6 cups canned or homemade beef broth

Marinade for the beef:  2 Tbsp soy sauce;  1 Tbsp cooking wine;  1/2 tsp sugar;
                                     2 tsp corn starch;  1 Tbsp ice water;  1 Tbsp oil

材料:

1/2 lb 嫩牛肉片;  2小匙蒜茸;  3片薑;  1大匙乾蔥碎;  6杯菠菜葉,洗淨及
瀝乾水份;  1小匙辣豆瓣醬;  2小匙蠔油;  鹽, 胡椒粉及蔴油少許;
已煮熟及瀝乾水份麵條, 烏冬麵或意粉適量;  6杯牛肉湯

牛肉醃料:  2湯匙生抽;  1湯匙米酒;  1/2小匙糖;  2小匙豆粉;  1湯匙冰水;
                 1湯匙油

Directions:

Mix the beef slices with the marinade, cover and leave in the refrigerator for
at least 30 mins. Bring the beef broth to a boil, add the noodle till just hot, put
the noodle in 2 serving bowls. Bring the broth to a boil again and add the
spinach, cook just till the spinach wilted, about 1 min. Arrange on top of the
noodle. Heat 2 tsp oil in the wok on medium heat, add the shallots, garlic,
ginger and the chili bean sauce, cook for about 2 mins., add the beef slices in
one layer, cook about 1 min. on each side, season with the oyster sauce, salt
and pepper. Mix a little cornstarch with some water, pour enough onto the
beef to thicken. Sprinkle with some sesame seed oil and arrange on top of the
spinach. Pour the hot beef broth over and serve.

做法:

牛肉用醃料撈勻放入雪櫃醃半小時以上。牛肉湯煮滾, 放下麵條煮
熱, 分放在兩個湯碗內。再煮滾牛肉湯, 放入菠菜稍灼, 取出放在麵條
上。鑊放油, 加入蒜茸, 乾蔥碎, 薑片及辣豆瓣醬用中火炒約兩分鐘至
有香味, 加入牛肉片,排成一層, 每面各煎一分鐘, 加蠔油, 鹽及胡椒粉
調味, 再用生粉水打献, 最後灑上蔴油, 將牛肉排在菠菜及麵上, 然後
倒入已煮滾的牛肉湯便可上桌。