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INGREDIENTS
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4 Servings
2 cups beef stock (store bought)
1 cinnamon stick
2 star anise
3 cm piece ginger |
250 g flat rice noodles
3 bunches bok choy, halved and trimmed
400 g filet of beef, sliced very very thin
1/2 cup mint or coriander leaves
1/2 red chili, sliced
1 red onion, sliced |
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METHODS
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1. Place stock, cinamon, star anise and ginger in large saucepan. Add 2 cups water and bring to boil, then reduce and let simmer for 15 minutes.
2. Place noodles in heatproof bowl and cover with boiling water to soften, drain and set aside.
3. Strain stock, discarding solids and return to heat. When boiling add bok-choy and cook 1-2 minutes.
4. Divide noodles and beef amongst serving bowls and pour very hot stock over.
5. Serve with mint, corander, chopped chilli and onions. |
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NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving)
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Calories 623
Calories from Fat 230 (36%)
Amount Per Serving %DV
Total Fat 25.6g 39%
Saturated Fat 9.8g 49%
Polyunsat. Fat 1.6g
Monounsat. Fat 10.7g
Trans Fat 0.0g
Cholesterol 70mg 23%
Sodium 978mg 40%
Potassium 2019mg 57%
Total Carbohydrate 69.6g 23% |
Dietary Fiber 8.0g 32%
Sugars 8.9g
Protein 31.3g 62%
Vitamin A 28338mcg 566%
Vitamin B6 1.7mg 84%
Vitamin B12 2.2mcg 37%
Vitamin C 294mg 490%
Vitamin E 0mcg 2%
Calcium 700mg 70%
Magnesium 154mg 38%
Iron 7mg 41% |
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