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Scotch Beef Pho

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Need a new beef recipe for your repertoire? Scotch Beef Pho combines delicious Asian flavours with lots of vegetables and fresh herbs making for a balanced, healthy and tasty dinnertime dish.

How to cook & Ingredients

20 mins
50 mins
4

Nutritional Information per Serving

Energy

370 kcal

Fat

11g

Sat Fat

3.9g

Carbs

30g

Sugars

5g

Fibre

3.6g

Protein

36g

Salt

3.6g

Ingredients 

2 x 227g Scotch Beef ribeye steaks

1 x tbsp rapeseed oil

Salt and black pepper

1 litre fresh beef stock

80g fresh ginger, peeled and chopped into matchsticks

2 x lemongrass stalks, finely chopped

10g palm sugar (or light brown sugar)

2 x star anise

1 x bunch spring onions, chopped finely

125g shiitake mushrooms, sliced

200g rice noodles

30g fish sauce

2 x red chilli, sliced

100g bean sprouts

Juice of one lime

1 x lime for serving, wedged

50g fresh coriander, roughly chopped

Cooking Method

For the broth:

  • In a sauce pan add the stock, star anise, half the spring onions, lemongrass, ginger, shiitake mushrooms and sugar.

    1
  • Bring to the boil, and then turn down the heat to a gentle simmer and cook for 30 minutes.

    2
  • Meanwhile, place the noodles in a bowl and cover with boiling water. Allow to soak for three minutes and then drain.

    3
  • After simmering for 30 mins, finish the broth with the fish sauce and juice of one lime to taste.

    4

For the Scotch Beef steak:

  • Heat a heavy based pan

    1
  • Pat the steaks dry with kitchen paper, oil and season all over with salt and pepper.

    2
  • Fry for two minutes on each side then remove from the pan and allow to rest (the steaks should be cooked slightly rare as they will continue to cook further when placed in the broth).

    3
  • Slice the beef very thinly into strips.

    4

To serve:

  • Divide the noodles between the four bowls.

    1
  • Top with the bean sprouts and sliced beef then arrange the remaining spring onions, coriander and chilies on top.

    2
  • Remove the mushrooms from the broth and divide between the bowls.

    3
  • Strain over the hot broth and top with lime wedges.

    4

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Serving Suggestion

Tip: Add the chilli seeds for additional heat or remove for a mellow heat.

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