Star anise-leek noodle soup with beef carpaccio

Yield: 4 servings

Measure Ingredient
1 tablespoon Minced ginger
2 \N Serrano chiles; minced
3 \N Leeks; white part only, julienned
1 large Carrot; julienned
1 tablespoon Dark soy
8 cups Chicken stock
3 \N Star anise
2 cups Soaked mung bean noodles
1 \N Piece beef tenderloin - (8 oz); frozen
1 teaspoon Hoisin Lime Oil; (see below)
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
2 cups Bean sprouts
1 cup Whole Thai basil leaves
\N \N Juice of 2 limes
½ tablespoon Fish sauce
1 cup Hoisin
2 tablespoons Canola oil for cooking
¼ cup Lime juice
¼ cup Canola oil; for blending

In a 2-quart saucepan coated with canola oil, saute ginger and chilies for 3 minutes. Add leeks and carrots and season with salt and pepper. Add soy, chicken stock and star anise. Bring s When ready, pull out star anise. Heat the noodles in the broth and ladle into 4 bowls. On a slicer or using a very sharp knife, slice thin pieces of frozen beef. The thinner the better. Lay the beef on top of the soup.

Drizzle with Hoisin Lime Oil and garnish with Bean Sprout Salad.

For the Bean Sprout Salad: Mix all together and check for seasoning.

For the Hoisin Lime Oil: In a small pan coated with canola oil saute the hoisin sauce. Put the cooked hoisin into a blender, add lime juice; while blending add the canola oil until the mixture is fully emulsified.

This recipe yields 4 servings.

Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B16) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-01-1999 by Joe Comiskey - jcomiskey@..."

Per serving: 214 Calories (kcal); 15g Total Fat; (68% calories from fat); 4g Protein; 11g Carbohydrate; trace Cholesterol; 4305mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

Recipe by: Ming Tsai

Converted by MM_Buster v2.0n.

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