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Asian, Japanese
Beef Shabu-Shabu

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 1
 

Recipe

If you think any dish with beef must be a heavy one, think again. This soup, which resembles Vietnamese pho, may be the lightest incarnation of beef you’ve tasted. The beef itself is sliced very thin and cooked gently in a broth that dances with the bright flavors of lime, ginger, and Thai basil.

Yield: 4 Portions

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons finely shredded fresh ginger
  • 2 teaspoons minced fresh garlic
  • 2 tablespoons orange marmalade
  • ½ cup fresh lime juice plus 2 limes cut in half from top to bottom
  • ¼ cup tamari
  • 4½ cups chicken stock
  • 2 tablespoons hoisin sauce
  • Salt and ground pepper to taste
  • 1 pound beef tenderloin, all exterior fat and nerve trimmed off and sliced paper-thin by your butcher
  • 20 whole fresh Thai basil leaves plus 10 leaves roughly chopped
  • 1 cup bean sprouts

Directions

In a medium saucepan over low heat, warm oil. Add ginger and garlic, and sauté until fragrant, about 1 minute. Stir in orange marmalade, ¼ cup lime juice, tamari, chicken stock, and hoisin sauce, increase heat to medium-high, and cook 10 minutes. Season to taste.

Pile beef slices in 4 large soup bowls. Place 5 basil leaves in each bowl. Reheat broth until it is boiling hot, add ¼ cup lime juice and chopped basil, and then fill bowls with broth. Garnish each bowl of soup with a small mound of bean sprouts and serve with lime halves on the side.


© 2003 Spirit Media, LLC
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

500kcal (25%)
1834mg (76%)
25g
1g
31g (47%)
0g
10g (50%)
15g
2g
82mg (27%)
14g
32g
53mg
746mg
10mcg RAE (0%)
15mg (24%)
59mg (6%)
3mg (17%)
 

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  • landrym3

    11.14.09 Flag comment

    This soup was really good. Keep in mind that it is really quite sour from all the lime juice. Such interesting flavors. Make sure to have the beef sliced really thin in order for it to cook in the broth. I had no need for extra limes for serving.

 

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