Beef and mushroom broth

Name: Beef and mushroom broth
Yield: 4
Ingredients: 1 Ltr Beef stock (Main); 2 Tbsp Hoisin sauce; 2 Tbsp Oyster sauce; 3 slices Fresh ginger; 1 tsp Fish sauce; 250 g Flat mushrooms, whole or halved; ¼ Red peppers, sliced; 1 bunch Bok choy, cut into quarters; 4 stalks Broccolini, cut in half lengthways; 400 g Beef steaks (Main); 1 cup Bean sprouts

for 4 people

Babiche Martens

Angela Casley

Food writer for Viva

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This steak and mushroom broth is a winner. While you get the broth steaming hot, cook the steak. One pot, one bowl each to serve, super simple and tasty. Use a quick-cooking, good cut of meat and cook fast and hot to create tender pink slices. Top with fresh bean sprouts.

Ingredients

1 Ltr	Beef stock (Main)
2 Tbsp	Hoisin sauce
2 Tbsp	Oyster sauce
3 slices	Fresh ginger
1 tsp	Fish sauce
250 g	Flat mushrooms, whole or halved
¼	Red peppers, sliced
1 bunch	Bok choy, cut into quarters
4 stalks	Broccolini, cut in half lengthways
400 g	Beef steaks (Main)
1 cup	Bean sprouts

Directions

Into a large pot place stock, hoisin sauce, oyster sauce, ginger and fish sauce. Bring to a simmer and add mushrooms and pepper, cooking to soften for a few minutes.
Just before serving, add bok choy and broccolini.
Preheat a frying pan to a high heat. Season steak and cook for 3-4 minutes each side, depending on the thickness. Remove and rest for a few minutes, then slice thinly and place on top of the broth. Garnish with bean sprouts.