Asian Beef and Vegetable Broth
This Asian beef broth brings together savoury minced beef, crunchy leeks, tender carrots and fresh bean sprouts in an aromatic broth. Ginger, chilli and soy sauce deliver that classic Asian flavour that lifts your mood in an instant. It comes together quickly, keeps the carbs low and still leaves you feeling properly satisfied. Perfect for a fuss-free weeknight dinner.
Ingredients
- 1 onion
- 1 garlic clove
- 1 piece fresh ginger, about 3 cm, peeled and finely grated
- 1-2 red chillies, deseeded and thinly sliced into rings
- 1 leek
- 500 g carrots
- 200 g bean sprouts, fresh if possible
- 1 tbsp olive oil
- 400 g minced beef
- 1 tbsp vegetable stock, instant powder or paste, dissolved in 1 litre of the cooking water
- 2-3 tbsp soy sauce
- 1 tsp wok seasoning, or a splash of sesame oil plus a pinch of Chinese five-spice
- salt
- pepper
Instructions
- Wash the leek and cut into thin rings. Peel the carrots and slice thinly. Simmer both in boiling, well-salted water for about 5 minutes, then drain, reserving the cooking water.
- Finely chop the onion and garlic. Deseed the chillies and slice into thin rings. Peel and finely grate the ginger.
- Heat a large pot and brown the minced beef, breaking it up, without any oil. Season with salt and pepper.
- Add the onion, garlic, chilli and ginger to the beef and fry everything together for about 3 minutes.
- Top up the reserved cooking water to 1 litre, dissolve the vegetable stock in it and pour into the pot. Bring to the boil.
- Add the leek, carrots and bean sprouts and simmer over medium heat for about 3 minutes.
- Season the broth with soy sauce, wok seasoning, salt and pepper, then serve straight away.
Nutrition facts per serving (estimate)
| Calories | 310 kcal |
|---|---|
| Carbohydrates | 14 g |
| Protein | 26 g |
| Fat | 16 g |
| Fibre | 4 g |
| of which sugar | 7 g |
Frequently asked questions
Can I use a different mince instead of beef?
Yes, chicken, turkey or mixed mince works just as well and makes the broth a little lighter.
Can I use tinned bean sprouts?
You can, though fresh bean sprouts are crunchier and more flavourful. Drain tinned sprouts well before adding.
How spicy does this broth get?
With one deseeded chilli it stays mild and savoury. If you like more heat, leave the seeds in or use two chillies.
Is this recipe suitable for a low-carb diet?
Yes, with plenty of vegetables and protein and very few carbs, it fits a low-carb way of eating nicely.
