Spicy Beef Bowl

Recipe Ingredients:

• 1 Tablespoon LEE KUM KEE Chile Garlic Sauce
• 1 Tablespoon Tamarind pulp
• 2 Stalks Lemon Grass cut into 1-1/2” lengths, or 2 teaspoons dried Lemon Grass
• 2 Tablespoons finely chopped fresh ginger
• 1 teaspoon Dried Shrimp Paste
• 5 Shallots, peeled, chopped
• 2 Tablespoons Vegetable Oil
• 6 Cups prepared Beef Broth
• 2 teaspoons sugar
• 1 Pound seared thinly sliced tender Beef
• 12 blanched thin slices of Radish
• 1 Large carrot, thinly sliced, blanched
• 4 Kaffir Lime Leaves, thinly sliced
• 1-1/2 Cup fresh Bean Sprouts
• 2 fresh Spring Onions, chopped with some tops

Recipe Steps:

• Process the first six ingredients in a food processor or spice grinder, adding a little of the oil as needed.
• Heat the remaining oil in a 2-3 quart saucepan over low heat and add the spice mixture.
• Stir-fry 4-5 minutes, until fragrant.
• Add the Beef stock and sugar.
• Raise the heat to high and bring to a boil, stirring occasionally.
• Reduce heat to low, cover and simmer 45 minutes.
• Strain soup through a sieve, pressing down with the back of a spoon to extract the most liquid. back into the pot.
• Reheat the soup over low heat, taste and adjust seasonings as needed, then stir in the Beef, radishes and carrots.
• Heat through and ladle into four warmed bowls. Garnish with the fresh bean sprouts and chopped spring onion. ENJOY!

Serving Size: 4
Preparation Time: 1 hours, 0 minutes

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