Recipes CHINESE 5 SPICE BEEF BALL SOUP

CHINESE 5 SPICE BEEF BALL SOUP

Prep 20 mins
Cooking 20 mins
Serves 3 - 4

Feeling like a soup that’s just a little bit different? Then try our Cape Herb and Spice Chinese 5 Spice beef broth with beef balls. It’s light and healthy, but has a warming spicy kick – just perfect for a light winter lunch.

- WHAT YOU WILL NEED -

  • 1 fat clove garlic, peeled and sliced very thinly
  • salt, to taste
  • punnet of bok choy, quartered
  • 2 lrg carrots, julienned
  • 1 tsp honey
  • 1 medium to mild red chilli, deseeded and sliced
  • 1 Tbsp hoisin sauce
  • 150-200g punnet button mushrooms, sliced
  • FOR THE BEEF AND VEGGIE BROTH CONTINUED
  • 4 cups good beef stock (use fresh beef stock or a good liquid stock concentrate stock mixed with water)
  • vegetable oil, for frying
  • FOR THE BEEF BALLS
  • ½ tsp salt
  • 3cm piece of ginger, peeled and sliced very thinly
  • 1 Tbsp chopped coriander leaves
  • 2 tsp Cape Herb and Spice CHINESE 5-SPICE
  • 1 tsp finely grated garlic
  • ½ cup sliced spring onion, white parts only (keep the green stalks for garnish)
  • 1 tsp finely grated ginger
  • 1 Tbsp vegetable oil
  • 250g beef mince
  • FOR THE BEEF AND VEGGIE BROTH

- METHOD -

Combine the beef ball ingredients, then scoop out tablespoon measures of the mince and roll into balls. Fry beef balls in a non-stick frying pan with a teeny splodge of oil and set aside.

Fry the spring onions over low heat in the vegetable and sesame oil for a minute or two until they start softening. Add the Cape Herb and Spice Chinese 5 Spice, ginger and garlic and fry for a further minute. Add the stock and button mushrooms, hoisin, honey and chilli. Cover and cook over low heat for 10 minutes. Now add the browned off beef balls as well as the bok choy and carrots and cook briefly until veggies are done –it only takes about two minutes. Taste for salt and adjust as needed. Garnish with sliced green spring onion stalks and coriander.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za

 

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