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Chunky Beef Chowder

Ingredients for 4 portions

Per portion: 1578 kJ / 377 kcal

  • 200 g (7 oz) basmati rice
  • 1 tsp olive oil
  • 2 red onions, finely sliced in wedges
  • 1 carrot, peeled and very finely sliced
  • 350 g (12 oz) lean sirloin steak, thinly sliced into strips
  • 4 tbsp Kikkoman naturally brewed soy sauce
  • 900 ml hot beef stock
  • 2 tbsp black bean sauce
  • 1 tbsp hot chilli sauce
  • 115 g (4 oz) baby spinach leaves
  • 1 tbsp chopped fresh coriander


Preparation time: 55 mins

Rinse the rice thoroughly, place in a saucepan and pour in enough water enough water to cover the rice by 2.5cm (1 inch). Cook over a low heat, covered with a tight fitting lid for 20 minutes.

When the rice has nearly cooked prepare the chowder. Heat the oil in a large non stick wok or saucepan and fry the onions for 5 minutes. Add the carrots and stir fry for a further 2 minutes.

Add the beef strips and stir fry for 2 minutes. Add the soy sauce, stock, black bean sauce and chilli sauce. Simmer for 3 minutes. Stir the spinach leaves into soup and remove from the heat.

Spoon the cooked rice into four bowls and ladle the soup into the bowls. Garnish with coriander and serve.