Beef And Noodle Soup - cooking recipe

Ingredients

3.5 oz beef tenderloin
2 cups beef consomme
2 None star anise
1 None cinnamon stick
10.5 oz baby bok choy, thinly sliced lengthwise
1 tbsp lime juice
2 tsp fish sauce
2 oz rice noodles
3 oz bean sprouts
1/4 cup fresh cilantro leaves
2 tbsp fresh mint leaves
2 None green onions, cut into matchsticks
1 None fresh small red Thai chili, thinly sliced
None None lime wedges, to serve

Preparation

Sear beef on all sides in a medium frying pan over medium-high heat. Let cool then wrap in plastic wrap. Freeze for 1 hour, or until firm. Unwrap then use a sharp knife to thinly slice.
Meanwhile, combine consomme, 1 cup water and spices in a medium saucepan. Bring to a boil. Reduce heat and simmer for 15 mins.
Add bok choy, lime juice and fish sauce. Remove from heat and let stand for 3 mins, or until bok choy is just tender.
Place noodles in a large heatproof bowl and cover with boiling water. Let stand until just tender then drain.
Divide noodles and sliced beef between serving bowls. Pour hot stock over top along with bok choy. Sprinkle with bean sprouts, herbs, green onions and chili. Serve with lime wedges.