Recipe and image courtesy of Meat & Livestock Australia
Serves 4| Prep 25 min | Cook 35 min
Ingredients
200g AYAM™ Rice Noodles
250g bean sprouts
1.5 litres beef consommé
1 cinnamon stick
3 star anise
1 x 50g bulb ginger, peeled and thinly sliced
2 tbsp AYAM™ Fish Sauce
1 tbsp sugar
4 Asian shallots or French eschallots, peeled and sliced
500g sirloin (to cut this into paper thin slices, Shabu Shabu style, ask your butcher to do this the day before you need it)
2 bunches baby bok choy, roughly chopped – 300g
150g shimeji mushrooms, torn into bite size pieces
1 lemon, quartered to serve
Coriander leaves to serve
Cracked black pepper, to serve
¼ tsp salt
Method
Put the rice noodles into a large bowl, cover with boiling water and allow to stand for 20 minutes or until just soft, drain well. The hot broth will soften them when it is poured over at the end.
Meanwhile, put the consommé into a large pan with 2 cups (500ml) water, add the cinnamon, star anise, ginger, fish sauce and sugar and bring to boil, reduce heat and simmer uncovered for 20 minutes. Strain and return the broth to the pan, discard the spices
Put the soup back onto the heat and bring to boil. Add the shallots and thinly sliced beef, mushrooms and bok choy to the broth and simmer for 5 minutes or until the beef is just cooked.
Divide the noodles and sprouts between four large soup bowls, Top with the boiling soup broth. Finish with a some extra beans sprouts, a squeeze of lemon, coriander leaves and cracked black pepper.
Serves 4 | 
Prep 25 min | 
Cook 35 min
