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Asian beef and noodle broth

Spice up your soup with this economical meal that’s warm, hearty and full of oriental flavour. For an extra kick add some more chilli – you’ll be bowled over by every tasty spoonful.

Serves 4
Prep Time 20 mins
Cooking Time 2-2.5 hours

Always wash your hands after handling raw meat

Stage 1 – Ingredients:

  • 700g (1 ½ lb) Northern Ireland Farm Quality Assured beef shin
  • 1 ½ litres water
  • 1 large onion
  • 2 garlic cloves, peeled and chopped in half
  • 45g peeled and chopped fresh ginger
  • 3 celery sticks, washed and roughly chopped
  • 2 carrots, peeled and roughly chopped

Place all of the ingredients into a large saucepan, bring to the boil, reduce the temperature and simmer for two hours. Using a large spoon, lift the beef out of the pan and place onto a plate, remove the bone and any fat and using a knife and fork shred the meat into little pieces. Sieve the remaining stock to remove and discard the vegetables. You should be left with about 1 litre of delicious stock.

Stage 2 – Ingredients:

  • 1 clove of garlic, crushed
  • 30g ginger, peeled and grated
  • ½ tsp of shrimp paste
  • 1 tsp of brown sugar
  • 1 Thai red chilli, finely chopped
  • A dash of fish sauce
  • 4 spring onions
  • 150g Pak choi or baby spinach leaves
  • 250g cooked noodles
  • Shredded beef shin
  • A few coriander leaves

Pour the stock back into the saucepan and bring to the boil, then reduce to a simmer and add the garlic, ginger, shrimp paste, sugar, chilli and fish sauce. Then add the spring onions, Pak choi, noodles, cooked shin and coriander and simmer for another few minutes. Ladle into warm bowls and serve.