Thai Beef Soup with Black Pepper

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This soup works on a similar principle to Asian fondue soups. It can be modified to include all sorts of Asian greens.

Preparation time: 15 minutes
Cooking time: 15 minutes

Serves: 4


2 small rib-eye fillets (or other tender beef cut)
1.5L Beef stock
1-2 sticks celery - thinly sliced
1 brown onion - cut in quarters, then sliced thinly
2 cloves garlic, minced
1tsp grated fresh ginger
1tsp coarsely ground black pepper
2tbsp oyster sauce
2tbsp soy sauce
coriander (fresh) to taste
vermicelli (rice) noodles (1 cake for two people) - I prefer not to use white kind, not the glass noodle kind
bean sprouts
shredded lettuce
sliced mushrooms


Put the stock into a large stock pot and bring to the boil. Once boiling, turn down to a simmer and add onion, celery, garlic, coriander, oyster sauce, soy sauce and black pepper.

Simmer for 10 minutes.

Thinly slice the beef. Turn the soup mixture up to a fast simmer, and then dunk the slices of beef into it in small batches using a slotted spoon or similar. Do not cook the meat for more than 30 seconds; it should be only lightly cooked.

Put the beef aside in a warm place.

Turn the soup back down to a gentle simmer and skim off any scum.

In a separate bowl or pot, place the vermicelli and then pour boiling water over it. Separate with a fork and then let it sit for a minute then drain.

Prepare the bowls:

Separate the noodles, shredded lettuce, bean sprouts and mushrooms in large soup bowls, and then place beef strips on top. Pour the hot soup over the vegetables and serve immediately. The soup will lightly cook the vegetables and will finish off the beef perfectly.

Alternatively, you can put all the ingredients on the table and have people build their own soup. If you want other vegetables, you can try adding snow peas or other Asian veggies.

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