Beef Broth (Sup Daging)

Beef Broth with Flank Steak

This is a simplfied beef broth recipe that I cook in Chicago, which I had to improvise based on available ingredients. It makes the perfect accompaniment to the bergedil (the dish I highlighted earlier). It is perfect for winter; warms you up inside especially after a day in the cold. It is easy to cook with minimal ingredients.

Level: Easy

Time: 15 mins

Servings: 2

How to eat: Alone with steamed rice, or with Bergedil, sambal and steamed rice.

Ingredients:

1. 0.5lbs beef flank steak

2. Half a large sweet onion

3. 1 large carrot

4. 2 stalks of spring onion

5. Salt and sugar to taste

6. 1 tsp soy sauce

7. 2 tbsp corn starch

8. 2 tbsp olive oil

9. Fresh cracked pepper to taste

Preparation

1. Slice flank steal as thin as you can, then use the knife to smash each slice. This makes it tender.

2. In a bowl, season the beef with soy sauce, sugar and corn starch. Mix and set aside. This is to marinate the meat.

3. Then slice the onion and cut carrots cross-setion wise as follows.

4. In a pot, stirfry the onions and carrots

5. Cook until the onions wilt.

6. Then add water to cover the onions and carrots - about 500 - 750 ml. Add more if you prefer it more diluted.

7. Cook in medium heat until carrots cook.

8. Add the beef, cook for another 5mins. Because the meat was cut very thinly, the cooking time is very short, so be on the lookout.

9. Cut the spring onion in slices 2 inches long.

10. Add the spring onion to the pot, and cook for another 3 mins.

11. Add salt and pepper to taste. I usually use at least 1.5 tbsp salt and 1 tbsp fresh cracked pepper because I like it spicy.


Copyrighted delimilli 2011