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  • The Australian Women’s Weekly Food

    Soup kitchen

    Jun 02, 2019 4 minutes

    CHILLI & HERB BEEF BROTH

    PREP + COOK TIME 15 MINUTES SERVES 2

    1½ cups (375ml) water
    1½ cups (375ml) salt–reduced beef stock
    2 tablespoons salt–reduced soy sauce
    ½ teaspoon sesame oil
    2cm piece fresh ginger (10g), grated
    100g piece beef fillet, trimmed, sliced thinly
    100g choy sum, cut into 5cm lengths
    1 fresh long red chilli, sliced thinly
    2 green onions, sliced thinly
    1 cup (50g) bean sprouts
    1/3 cup fresh coriander leaves
    1/3 cup basil leaves

    Place the water, stock, soy sauce, oil and ginger in a small saucepan over high heat. Bring to the boil. Add beef, return to the boil, reduce heat; simmer, uncovered, for

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