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Chunky Beef Chowder

Autumn
Soups
Meat
Rice
Naturally Brewed Soy Sauce
Preparation time: 55 mins
Calorific value (per portion): 1578 kJ / 377 kcal

Ingredients for 4 portions

  • 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

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.

Used products in this recipe

Ingredients for 4 portions

  • 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