1 lb. thinly, sliced beef
1 onion, thinly sliced
1-2 TBS butter
1/2 tsp salt
1/2 cup fresh cilantro, chopped
2 TBS tomato paste (like from a tube)
1 tsp cumin
1-2 Thai red chilies (seeded and chopped)
one inch squirt from tubed herbs:
garlic
lemongrass
ginger
2 boullion cubes
2 cups water
Saute onions in butter in a little oil over low heat (add the salt).
Add the herbs, chilie peppers, and spices and tomato paste. Saute for about 15 minutes on low.
Push to side and brown the thinly sliced beef (which should be cut into bite size pieces). Add water and boullion cubes and simmer for 30 minutes covered. Remove lid and turn the heat up to reduce the liquid for about 15 minutes. Spoon into individual soup bowls and add a 1/4 cup cooked rice. Garnish with additional chopped cilantro. It should be mostly beef with some liquid.
1 onion, thinly sliced
1-2 TBS butter
1/2 tsp salt
1/2 cup fresh cilantro, chopped
2 TBS tomato paste (like from a tube)
1 tsp cumin
1-2 Thai red chilies (seeded and chopped)
one inch squirt from tubed herbs:
garlic
lemongrass
ginger
2 boullion cubes
2 cups water
Saute onions in butter in a little oil over low heat (add the salt).
Add the herbs, chilie peppers, and spices and tomato paste. Saute for about 15 minutes on low.
Push to side and brown the thinly sliced beef (which should be cut into bite size pieces). Add water and boullion cubes and simmer for 30 minutes covered. Remove lid and turn the heat up to reduce the liquid for about 15 minutes. Spoon into individual soup bowls and add a 1/4 cup cooked rice. Garnish with additional chopped cilantro. It should be mostly beef with some liquid.
No comments:
Post a Comment