Water Spinach And Beef Soup - cooking recipe

Ingredients

1 lb beef tenderloin or flank steak, thinly sliced
2 cloves garlic, crushed
3 None green onions, thinly sliced
2 tsp fish sauce
1 tsp sugar
1 None fresh small red Thai chili pepper, finely chopped
1 piece (3/4 inch) fresh galangal, grated
1 lb Chinese water spinach (or spinach or watercress, if unavailable)
2 tbsp lemon juice
1/4 cup torn fresh mint leaves

Preparation

Combine the beef, garlic, onion, fish sauce, sugar, chili pepper and galangal in a large bowl. Cover and refrigerate for 3 hours or overnight.
Trim the spinach stems. Crush the stems with a meat mallet or rolling pin. Chop the leaves coarsely.
Bring 6 cups water to a boil in a large saucepan. Add the spinach and beef mixture. Simmer, uncovered, for 2 mins.
Remove the soup from the heat. Stir in the lemon juice and mint leaves and season to taste.