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Japanese chilli beef soup
An easy starter for a Japanese meal. Or add some big Japanese noodles for a a more filling dish.
What you need
- 225 g rump steaks, trimmed of any excess fat
- 100 ml soy sauce
- 1 tsp cornflour
- 1/2 tsp caster sugar
- 25 g butter
- 25 g blanched almonds
- 3 tsp groundnut oil
- 1 large red pepper, cored, de-seeded and sliced
- 1 bunch salad onions, trimmed and sliced diagonally
- 2 green chillies, halved, de-seeded and chopped
- 1 tsp curry powder
- 800 g ready made beef consomme
- 300 ml vegetable stock
- seasoning
Method
Cut meat into wafer thin strips. Place in a bowl with the soy sauce, cornflour and sugar. Toss together until well mixed. Leave to marinate for 1 hour.
Melt the butter in a saucepan. Add the almonds. Fry for 2 min. Add the pepper, salad onions, chillies and curry powder. Fry for 3-4 min until softened. Remove from pan. Set aside.
Add the oil to the pan. Stir in the meat and any remaining marinade. Stir fry for 3-5 min until cooked through.
Add the consomme and stock. Season to taste. Bring to the boil and simmer for 5 min.
Return the almond, pepper, onion and chilli mixture. Serve in warm soup bowls.
My Cookbooks Add Recipe My List Add Recipe Preparation 15 minutes Cook 18 minutes Waiting » 1 hour Marinate 1 hour Total 1 hour, 33 minutes Energy 265 kcal/serving Fat 3.63 g/serving Carbohydrates 29.60 g/serving Glycaemic Index 16 Glycaemic Load 1.25 
Serving suggestion
Add some Japanese Udon noodles for a more substantial meal.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1109 | 280 | 10475 | 8350 |
| Energy (kcal) | 265 | 67.2 | 2500 | 2000 |
| Protein (g) | 23.8 | 6.03 | ||
| Carbohydrate (g) | 11.7 | 2.96 | 345 | 275 |
| Fat (g) | 14.4 | 3.63 | 95 | 70 |
| Fat (saturated) (g) | 4.75 | 1.20 | ||
| Fibre (g) | 2.78 | 0.70 | ||
| Sodium (mg) | 2500 | 633 | ||
| Salt (equivalent) (g) | 6.25 | 1.58 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 187 | 47.5 | 800 |
| Vitamin B-12 (µg) | 1.82 | 0.46 | 1 |
| Vitamin B-6 (mg) | 0.52 | 0.13 | 2 |
| Vitamin C (mg) | 66.7 | 16.9 | 60 |
| Vitamin D (µg) | 4.67 | 1.18 | 266 |
| Vitamin E (mg) | 2.73 | 0.69 | 10 |
| Zinc (mg) | 2.72 | 0.69 | 15 |
| Calcium (mg) | 60.9 | 15.4 | 800 |
| Folate (mcg) | 43.1 | 10.9 | 200 |
| Iron (mg) | 3.45 | 0.87 | 14 |
| Magnesium (mg) | 61.5 | 15.6 | 300 |
| Niacin (mg) | 4.79 | 1.21 | 18 |
| Pantothenic acid (mg) | 0.43 | 0.11 | 6 |
| Riboflavin (mg) | 0.28 | 0.07 | 1.6 |
| Phosphorous (mg) | 257 | 65.2 | 800 |
| Thiamin (mg) | 0.14 | 0.04 | 1.4 |
This recipe is:
Citrus free
Egg free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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