” Canton Noodles, Beef & Vegetables In Ginger/Garlic Broth “

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I know these are great pictures, but boy o boy, the fragrances from this dish  🙂
Yesterday I made a great beef stock in order to have a rich soup today.
This soup was just so flavorful and the different textures made it one of my
favorite asian dishes in a long time.
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Ingredient’s :

Beef stock,
Flank steak,  sliced into baton
Broccoli rabe,  blanched
Canton noodles, cooked, drained
Bamboo shoots, sliced
Radish,  sliced
Black mushroom,  soaked in hot water, quartered
Garlic,  paste
Ginger,  grated
Cilantro, coarsely chopped
Salt,  to taste
Cayenne pepper,  to taste
Sesame oil,  to taste
Sherry,  to taste
Oil,  to saute

Method :

Saute steak until nicely browned but still medium on the inside.
Remove, set aside. Saute garlic and ginger until fragrant,
add mushroom and radish, deglaze with sherry, add stock and
simmer for one minute. Add bamboo shoots and rabe and bring
back to simmer. Remove from heat, add beef, sesame oil and salt
and pepper. To serve, sprinkle generously with cilantro and
soy sauce and chili sauce on the side.

Bon Appetit !   Life is Good !
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