Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0
Recipe by Oxmoor House January 2006

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Oxmoor House

Recipe Summary

prep:
18 mins
cook:
30 mins
total:
48 mins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut steak diagonally across grain into thin slices.

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  • Heat 1 teaspoon oil in a large Dutch oven over high heat. Add steak, and stir-fry 4 minutes or until browned. Remove steak from pan; set aside. Reduce heat to medium. Add remaining 1 teaspoon oil, shallots, and ginger, and stir-fry 1 to 2 minutes. Add water and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes.

  • While soup simmers, remove and discard stems from mushrooms. Slice mushroom caps into thin strips; set aside. Stir mushrooms, snow peas, and fish sauce into soup; cook 2 minutes or until peas are crisp-tender. Return beef to pan; cook 2 minutes or until thoroughly heated. Remove from heat; stir in basil. Discard cinnamon sticks and star anise. Ladle soup into bowls; top with bean sprouts and green onions. Serve with lime wedges.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

233 calories; fat 5g; saturated fat 1.7g; protein 20.5g; carbohydrates 27.8g; cholesterol 22mg; iron 2.9mg; sodium 773mg; calories from fat 19%; fiber 4.9g; calcium 41mg.
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