Читать книгу 200 Easy Slow Cooker Recipes - Katie Bishop - Страница 29

This is a substantial meal in a bowl. It’s a nice idea to assemble this dish at the dining table – serve a bowl of noodles and then a selection platter with bean sprouts, spring onions and more sliced chilli for example – and let people customise their own broth.

Preparation time: 5 minutes

Cooking time: 8–10 hours

Serves 4

400g (14oz) beef feather steak (available from good butchers) or braising steak, sliced into thin strips

1 red chilli, sliced

1 tsp shredded fresh root ginger

1 garlic clove, peeled and left whole

6 cloves (optional)

1.3 litres (2¼ pints) cold good-quality beef stock

250g (9oz) vermicelli (fine rice noodles)

100g (3½oz) bean sprouts

4 spring onions, trimmed and finely shredded

4 tbsp roughly chopped coriander leaves, plus some whole

4 tbsp roughly chopped mint leaves, plus some whole

Juice of 1 lime, to taste

1 tbsp fish sauce, to taste

Lime wedges, to serve

Place the steak strips in the slow cooker dish and top with the chilli, ginger, garlic, cloves (if using) and stock. Make sure that the meat is completely immersed in the stock. Cover with the lid and cook on low for 8–10 hours or until the meat is wonderfully tender.

When you’re ready to eat, place the noodles in a large bowl and cover with boiling water. Leave to stand for 4 minutes. Drain thoroughly, then divide among 4 deep serving bowls. Top each one with a handful of bean sprouts, some spring onion, chopped coriander and mint.

Season the hot stock with the lime juice and fish sauce to taste. Top the noodles with the cooked beef and then ladle over the hot stock. Garnish with a few whole mint and coriander leaves. Serve immediately with lime wedges to squeeze over.