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Beef and Napa Cabbage Soup

Custo $15, economizar $10

Fonte: Recommended by CookGo

  • 60 Min
  • 5 Porções
  • $15

INGREDIENTES

  • Vegetables

    • 500g blanched napa cabbage
    • 2 stalks green onion

  • Meat

    • 480g beef

  • Seasoning

    • 🧄 1.5 tbsp minced garlic
    • 1.5 tbsp perilla oil
    • 1 tbsp cooking wine
    • 1 tbsp fish sauce
    • 2 tbsp soy sauce
    • 🧂 1 tsp coarse salt

  • Liquid

    • 💧 1.8L water

PASSOS

1

Blanch the napa cabbage in boiling water for 2 minutes with the lid on. Drain and set aside.

2

Soak the beef in water for 5 minutes to remove excess blood, changing the water as needed.

3

In a pot, add the beef and sauté with minced garlic, perilla oil, and cooking wine over low heat until the juices evaporate.

4

Add water, fish sauce, and soy sauce to the pot. Bring to a boil over high heat, then reduce to medium-low and simmer for 10 minutes.

5

Cut the blanched napa cabbage and green onion into bite-sized pieces.

6

Add the napa cabbage to the pot and simmer for 10 minutes over medium-low heat.

7

Add the green onion and cook for an additional 2 minutes. Adjust seasoning with coarse salt as needed.

8

Serve the soup hot, ensuring all ingredients are evenly distributed.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 20g
    Proteína
  • 10g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

Blanching the napa cabbage helps preserve its texture.Use fresh beef for better flavor and texture.Adjust salt to your taste for a balanced flavor.This soup can be stored in the fridge for up to 3 days.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.