Hot & Sour Beef Soup

Hot & Sour Beef Soup

By: Emma Martin

Enjoy this bold Hot & Sour Beef Soup, a spicy soup ready in under 15 minutes. Pearl River Bridge Yellow Lantern Chilli Sauce gives it authentic depth, while rice vinegar adds a sharp, clean tang that cuts through the richness of the beef. More Pearl River Bridge recipes For more information visist: pearlriverbridge.com

Ingredients

• 100g lettuce, sliced
• 2 small red-hot chillies, sliced
• 200g enoki mushrooms
• 3 green chillies, sliced
• 300g beef, thinly sliced
• oil
• 15g ginger, chopped
• 15g garlic, chopped
• 3 pickled green chillies, chopped
• 30g Pearl River Bridge Yellow Lantern Chilli Sauce
• 1.2L water
• 1 tsp Pearl River Bridge Superior Light Soy Sauce
• 2 tsp Pearl River Bridge Rice Vinegar
• Salt & sugar, to taste

Method

• Blanch the lettuce and enoki mushrooms in a pot of boiling water for 30 secs, then transfer to a serving bowl. Add the beef slices to the same water and cook for 7 secs, then remove.
• Heat a little oil in a medium saucepan over medium heat. Fry the ginger and garlic until fragrant, then add the pickled green chilli and Pearl River Bridge Yellow Lantern Chilli Sauce. Stir-fry for 1–2 mins.
• Pour in the water and bring to a simmer. Cook for 1 min, then season with the soy sauce, rice vinegar, chicken powder, salt and sugar.
• Add the beef slices to the soup and boil for 1 min. Remove heat and ladle soup into 2 bowls.
• Heat a little oil in a separate small pan until very hot. Add the sliced chillies and fry for 30 secs until sizzling, then pour over the soup and serve immediately.