About this recipe:This is a super-tasty Chinese soup. Sliced beef and pak choi are simmered in a spicy chicken stock. Adjust the heat of this soup according to your own tastes. This is a great starter or main, when served with rice.
1 tablespoon olive oil
1 clove garlic, finely chopped
1/2 onion, chopped
450g beef sirloin steak, thinly sliced
1 teaspoon salt
1 teaspoon ground black pepper
300ml chicken stock
2 tablespoons lime juice
1 Scotch bonnet chilli, chopped or to taste
1 head pak choi, chopped
2 tablespoons chilli garlic sauce or to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:25min › Ready in:45min
Heat the olive oil in a large pot over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef and continue cooking until the beef is evenly browned. Season with salt and pepper. Add the chicken stock, water, lime juice and chilli. Increase heat to medium-high and bring to the boil. Stir in pak choi and simmer until tender, about 5 minutes. Mix in chilli garlic sauce.