Beef broth Recipe

Name: Beef broth
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Ingredients: 150 g Beef steak fillet; 100 g Shiitake mushrooms; 80 mL White rice; 50 g Tofu; 0.5 Zucchini; 0.5 Carrots; 1 Onions; 1 Hot chilli; 1 Green chilli; 10 g Chinese cabbage; 10 mL (2 teaspoon) minced garlic; 15 mL (3 teaspoon) Sugar; 10 mL (2 teaspoon) Soy sauce; 310 mL (1 ¼ cup) Court-broth; 10 mL (2 teaspoon) Sesame oil; 1 pinch Salt; 1 pinch Pepper

Ingredients

150 g Beef steak fillet
100 g Shiitake mushrooms
80 mL White rice
50 g Tofu
0.5 Zucchini
0.5 Carrots
1 Onions
1 Hot chilli
1 Green chilli
10 g Chinese cabbage
10 mL (2 teaspoon) minced garlic
15 mL (3 teaspoon) Sugar
10 mL (2 teaspoon) Soy sauce
310 mL (1 ¼ cup) Court-broth
10 mL (2 teaspoon) Sesame oil
1 pinch Salt
1 pinch Pepper

	PREP TIME 10m	COOK TIME 40m	TOTAL TIME 50m
YIELD 2

Instructions

Peel and chop the garlic.
Finely chop the meat and put it in a bowl.
Add the garlic, the soy sauce, the sugar, the sesame oil and the pepper.
Let it rest for 20 minutes in the fridge.
Cook the rice in a big quantity of boiling salted water.
Drain and keep warm.
Wash the vegetables.
Finely chop the mushrooms.
Cut the onion, the cabbage, the carrot, the zucchini, the chillies and the tofu into strips.
In a pot, put all the ingredients in a circle with the tofu in the middle, the meat on top with the red and green peppers.
Pour over the cold broth.
Bring to a boil and cook until the vegetables are soft.
Serve the beef broth with a bowl of white rice.