Pho Inspired Pulled Beef Soup
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Pho Inspired Pulled Beef Soup

Pho Inspired Pulled Beef Soup

In a Fragrant Broth

Tags:
Lower Carb
Spicy
Allergens:
Soya
Cereals containing gluten
Sesame

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Carrot

1 unit(s)

Courgette

(May contain Celery)

1 bunch(es)

Coriander

1 unit(s)

Lime

80 grams

Sugar Snap Peas

280 grams

Slow Cooked Beef

1 unit(s)

Asian Broth Paste

(Contains Soya, Cereals containing gluten)

15 grams

Ginger, Garlic & Lemongrass Puree

15 grams

Sambal Paste

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

Not included in your delivery

2 unit(s)

Egg

350 milliliter(s)

Water for the Broth

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Nutritional information

Energy (kJ)1859 kJ
Energy (kcal)444 kcal
Fat19.2 g
of which saturates6.1 g
Carbohydrate24.9 g
of which sugars14.2 g
Protein44.5 g
Salt3.91 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Peeler
Kettle
Medium Saucepan
Large Saucepan

Instructions

Prep the Veg
1

Trim and peel the carrots. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Trim the courgette. Use a peeler to peel long ribbons down the length of the courgette, stopping at the spongy centre.

Prep More Veg
2

Roughly chop the coriander (stalks and all).

Juice one half of the lime and cut the other half into wedges.

Cut the sugar snap peas into 3 pieces.

Prep the Beef
3

Cut the beef into 2cm chunks. (Reserve the juice in the packet to add later.)

Boil a full kettle.

Boil the Eggs
4

Pour the boiled water into a medium saucepan and bring to a boil.

Boil the eggs (see pantry) for 7-8 mins. Drain and allow to cool. IMPORTANT: Ensure egg whites are fully cooked.

Meanwhile, boil a half-full kettle.

 

Add the Veg
5

Meanwhile, place a large saucepan on medium-high heat, no oil. Add the boiled water (see pantry), Asian broth paste and lemongrass, ginger and garlic paste.

Bring to a simmer then add the beef and reserved juices. Use a wooden spoon to break up the beef as it cooks. Simmer until cooked, 4-5 mins. IMPORTANT: Ensure the beef is piping hot throughout.

Once the beef has warmed through, add the sugar snap peas and simmer, 1 min. Add the carrot and courgette ribbons and simmer until softened, 1 min.

Remove from the heat, stir the lime juice into the broth and season with salt and pepper.

Serve
6

Share the pho inspired pulled beef soup between your bowls.

Peel the egg, cut in half and place on top of the soup.

Drizzle over the sambal then garnish with the coriander, sesame seeds and lime wedges.