Chinese Beef Soup



  • 4 cups (1L) beef stock
  • 1 red onion, halved, sliced
  • 2 garlic cloves, thinly sliced
  • 4cm-piece ginger, peeled, finely grated
  • 2 star anise
  • 1 cinnamon quill
  • 2 tablespoon soy sauce
  • 750g Coles Australian Beef chuck casserole steak, cut into 3cm pieces
  • 1 tablespoon fish sauce
  • 125g vermicelli noodles
  • 2 bok choy, trimmed, leaves separated
  • 100g snow peas, trimmed, sliced in half ┬ádiagonally
  • 2 spring onions, thinly sliced
  • 1/4 cup coriander leaves, to serve
  • 1/2 red chilli, thinly sliced


  1. Place stock, 1L (4 cups) water, onion, garlic, ginger, star anise, cinnamon and soy sauce in a large stock pot. Bring to the boil over high heat. Add beef and reduce heat to low. Simmer, covered for 1 hour, skimming the surface when required.
  2. Remove lid and simmer for a further 30 mins. Add fish sauce, noodles, bok choy, snow peas and simmer for 2 mins or until noodles soften and vegetables are tender.
  3. Ladle soup into bowls and top with spring onions, coriander and chilli.
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