BamsBBQ
02-18-2009, 01:23 PM
1 lb strips of thin beef
1 lb ground beef
4 Tbsp Fish Sauce
4 Tbsp Rice Wine Vinegar
3 QT Organic Beef Stock
2 Tbsp Concentrated Beef Stock
2 Tbsp Hoisin Sauce
2 Tbsp Worcestershire sauce
2 large carrots sliced diagonally
3 celery stalks sliced diagonally
1 cup cilantro with stems removed
2 Tbsp chopped Thai basil
2 tsp ground pepper
1 Tbsp chopped garlic (approx. 5 cloves)
2 tsp cinnamon
1 tsp Chinese Five Spice
5 cups uncooked spinach
1 box Marco Polo Chinese noodles
Crushed red pepper flakes to taste
Prepare noodles as indicated on box. Drain and rinse under cold water to stop cooking. Set aside.
In a stock pot, heat oil until smoking. Add thin beef in batches and brown. Remove from pot.
Sweat garlic in pot, stirring frequently so it doesn't burn. Add ground beef, carrots, celery. pepper, Worcestershire sauce, cinnamon, and five spice. Sauté until ground beef browns completely.
Add beef stock, fish sauce, rice wine vinegar, concentrated beef stock, Hoisin sauce, Thai basil, and 1/2 cup cilantro to pot. Bring to a boil and then reduce heat to simmer. Simmer uncovered for 20 minutes, stirring every 5 minutes or so.
Add strips of thin beef and continue to simmer for 5-10 minutes. Remove from heat.
Add spinach and noodle to heat through. Garnish with remaining cilantro and red pepper flakes.
1 lb ground beef
4 Tbsp Fish Sauce
4 Tbsp Rice Wine Vinegar
3 QT Organic Beef Stock
2 Tbsp Concentrated Beef Stock
2 Tbsp Hoisin Sauce
2 Tbsp Worcestershire sauce
2 large carrots sliced diagonally
3 celery stalks sliced diagonally
1 cup cilantro with stems removed
2 Tbsp chopped Thai basil
2 tsp ground pepper
1 Tbsp chopped garlic (approx. 5 cloves)
2 tsp cinnamon
1 tsp Chinese Five Spice
5 cups uncooked spinach
1 box Marco Polo Chinese noodles
Crushed red pepper flakes to taste
Prepare noodles as indicated on box. Drain and rinse under cold water to stop cooking. Set aside.
In a stock pot, heat oil until smoking. Add thin beef in batches and brown. Remove from pot.
Sweat garlic in pot, stirring frequently so it doesn't burn. Add ground beef, carrots, celery. pepper, Worcestershire sauce, cinnamon, and five spice. Sauté until ground beef browns completely.
Add beef stock, fish sauce, rice wine vinegar, concentrated beef stock, Hoisin sauce, Thai basil, and 1/2 cup cilantro to pot. Bring to a boil and then reduce heat to simmer. Simmer uncovered for 20 minutes, stirring every 5 minutes or so.
Add strips of thin beef and continue to simmer for 5-10 minutes. Remove from heat.
Add spinach and noodle to heat through. Garnish with remaining cilantro and red pepper flakes.