Leeks

Beef and leeks Tonkinese

Name: Beef and leeks Tonkinese
Prep time: 40 min
Cook time: 20 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 2 L (8 cups) of chicken broth; 30 ml (2 tablespoons) of chopped ginger; 2 chopped garlic cloves; 1 minced lemongrass stem; 30 ml (2 tablespoons) of soy sauce; 1 cinnamon stick; 1 star anise; Chili pepper up to taste; 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 6 minced shiitake mushrooms, dehydrated into hot water; 1 package of 227 gr of rice noodle; 350 gr (3/4 pounds) of beef for Chinese Fondue; 250 ml (1 cup) of bean sprouts; 125 ml (1/2 cup) of finely chopped fresh coriander; Roasted peanuts up to taste

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Author: Les Cultures de chez nous

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Preparation 20

Baking 20

Portions 4

Freezing No

Ingredients Preparation

Ingredients

2 L (8 cups) of chicken broth
30 ml (2 tablespoons) of chopped ginger
2 chopped garlic cloves
1 minced lemongrass stem
30 ml (2 tablespoons) of soy sauce
1 cinnamon stick
1 star anise
Chili pepper up to taste
1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
6 minced shiitake mushrooms, dehydrated into hot water
1 package of 227 gr of rice noodle
350 gr (3/4 pounds) of beef for Chinese Fondue
250 ml (1 cup) of bean sprouts
125 ml (1/2 cup) of finely chopped fresh coriander
Roasted peanuts up to taste

Preparation

Side-by-side mode

Boil chicken broth in a large casserole, add ginger, garlic, lemongrass, soy sauce, cinnamon, star anise and chili pepper. Boil 5 minutes. Sieve broth.
Set back broth in casserole, bring to a boil, add sliced leeks and shiitake mushrooms.
Cook noodles with packaging instructions. Drain
Divide noodles into 4 large bowls. Divide garnishing into bowls, add beef slices and bean sprouts. Pour broth with very hot leeks. Garnish with coriander and peanuts.