Asian Beef and Coriander Soup Meal

Ingredients

• 1.5 litres (6 cups) Chicken broth
• 2 Cloves garlic, finely chopped
• 1 Cinnamon stick, broken in two
• 2 Star anise
• 1 Small hot pepper, halved lengthwise, seeds removed
• 15 mL (1 tablespoon) Brown sugar
• 45 mL (3 tablespoons) Rice vinegar
• 30 mL (2 tablespoons) Vegetable oil
• 450 g (1 lb) Inside round steak, about 2 cm (3/4 in) thick
• Salt and pepper to taste
• 1 bag (250 g) Rice vermicelli noodles
• 500 mL (2 cups) Bean sprouts
• 250 mL (1 cup) Peeled and julienned daikon (Japanese radish)
• 60 mL (1/4 cup) Chopped fresh coriander
• 2 Green onions, minced (white and green parts)
• 60 mL (1/4 cup) Chopped roasted peanuts
• Finely grated peel of one lemon

Preparation

1. Bring chicken broth to a boil in a saucepan. Add garlic, cinnamon, star anise, hot pepper, brown sugar and rice vinegar. Reduce heat to medium and allow mixture to simmer for 15 minutes. Remove from heat; cover and keep warm.
2. In the meantime, heat oil in a skillet over medium-high heat. Add beef and cook for 6 to 7 minutes on each side, or until the meat is cooked but still pink. Season with salt and pepper. Remove from heat; cover with aluminium foil and allow to sit for 5 to 10 minutes. Slice into thin strips.
3. In a saucepan, cook rice noodles according to package instructions. Drain and divide evenly among 4 large soup bowls. Add bean sprouts and sliced beef. Pour broth over top. Garnish with daikon, coriander, green onions, peanuts and lemon zest.