Southeast Asian Rice Noodle with Beef Soup

Approximately in 3 hours and 30 minutes

Ingredients

3 pounds meaty beef short ribs
3 pounds beef shank in 2 or 3 pieces
2 tablespoons peanut, olive oil or vegetable oil (if have) , divided
1 large onion, sliced
2 (1-inch) pieces ginger which get peel , and smashed it
1 bunch scallions, white parts smashed and greens chopped
3 garlic cloves, smashed
1 (4-inch-long) fresh green or red chile, halved and stemmed lengthwise
2 quart water
1/4 cup soy sauce
4 whole star anise
1 (4-inch) cinnamon stick
14 ounces dried flat Asian rice noodles
Accompaning with : mint sprigs; Sriracha and hoisin ; thinly sliced seedless cucumber;
sauces; lime wedges
thinly sliced seedless cucumber
Sriracha and hoisin sauces
lime wedges

Dosage :

Step 1 :

Pat meat dry. Heat 1 tablespoon oil in an 8- to 10-quart heavy pot over mediumhigh heat until it shimmers, then brown meat in batches (do not too crowd), about 4 or 6 minutes per batch. Transfer to a platter.
Cook onion, scallions , ginger, garlic, and chile should remain a white part tablespoon oil in same pot in a medium or over medium heat, stirring it occasionally, until it become browned, about 11 or 12 minutes.
Add water, soy sauce, star anise, cinnamon stick, and meat (with juices) and simmer, covered, until the meat become tender but not too fall apart, 2 to 2 1/2 hours.
Transfer meat with tongs to a board cutter . Discard membranes and bones , then cut all meat across the grain into 1/2-inch of meat pieces.
Strain its broth through a sieve lined with dampened paper towels with a double layer set into a large saucepan. . Season broth with salt. Skim off all fat. Discard the solids , then return meat to broth and reheat.
Meanwhile, add noodles to a 4-quart pot of unsalted boiling water and let stand off heat, covered, until softened, 4 to 10 minutes. Divide and drain among big or large soup bowls. Add scallion greens and ladle in soup.

Note :

Soup, without noodles, can be made 3 days ahead. Chill meat in broth (covered once cool). Remove any solidified fat before reheating.

Benefit

Beef

A three-ounce serving of lean beef contributes but
10 % of calories to a two,000-calorie diet nevertheless it provides
more than ten % of the Daily worth for 9 essential
nutrients. supported a 2000-calorie diet, simply three ounces
of lean beef provides you with:

Protein—Helps build a powerful and muscular body
Zinc—Helps produce a healthy system & heal wounds
Phosphorus—Necessary for robust teeth and bones
Iron—Helps carry O within the blood to any or all cells and muscles to forestall fatigue
B-Complex Vitamins (including B-complex vitamin, Niacin, vitamin B6 and Riboflavin)—Help unleash
energy from food.

Not solely will beef offer associate degree excellent quantity of nutrients, but did you recognize that there are a minimum of twelve cuts of beef that ar throw than a skinless chicken thigh and meet the USDA Labeling tips forlean or further lean?

Beef provides associate degree torrential quantity of key nutrients to help kids and tweens grow to be robust and healthy. Nutrients that ar found in beef—protein, zinc, phosphorus and iron—contribute to optimum growth, cognitive function, red vegetative cell development and preventing iron deficiency throughout the adolescent years.

Conjugated Linoleic Acid—or CLA—is a carboxylic acid found naturally in beef. Recent analysis indicates CLA might play a role in cancer interference by inhibiting tumour growth
and development,and can have an effect on body composition by decreasing body fat and increasing lean muscle mass.