Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSoups - Beef - Beef-barley Pho
Famous Authors (View All Authors)
Soups - Beef -  Beef-barley Pho Post by :proton Category :Learning Kitchen Author :Unknown Date :March 2012 Read :755

Click below to download : Soups - Beef - Beef-barley Pho (Format : PDF)

Soups - Beef - Beef-barley Pho

2 cups sliced onion
4 (1/8-inch) slices unpeeled fresh ginger
5 cups low-salt beef broth
2 tablespoons sugar
2 tablespoons fish sauce
5 star anise
3 whole cloves
4 cups water
1/2 cup uncooked pearl barley
cooking spray
3 (4 ounce) beef tenderloin steaks, trimmed
1 cup bean sprouts
1/2 cup vertically sliced onion
1/2 cup chopped green onions
12 fresh basil leaves
4 lime wedges
chopped seeded serrano chilies, optional


Combine 2 cups onion and ginger in a heavy skillet over high heat. Cook 4 minutes or until charred, stirring often. Remove from heat. Combine onion mixture, broth, and next 4 ingredients (broth through cloves) in a
large saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Drain broth mixture through sieve into a large bowl, reserving liquid; discard solids. Return broth to pan; set aside.

Bring water to a boil in a large saucepan. Add barley. Cover, reduce heat, and simmer 35 minutes or until done. Drain.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add steaks; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; cut steaks diagonally across grain into thin slices.

Bring broth to a boil. Spoon 1/2 cup barley into each of 4 bowls, and ladle 2/3 cup boiling broth over barley. Divide beef, bean sprouts, 1/2 cup onion, green onions, and basil evenly among bowls. Serve with lime wedges and chilies (if desired).

Yield: 4 servings. 315 cal, 8.2g fat, 28g pro, 31.2g carb, 5.2g fiber, 54mg chol, 3.9mg iron, 787mg sod, 32mg calc.

Source: Cooking Light-7/02
If you like this book please share to your friends :
NEXT BOOKS

Soups - My Beef-wild Mushroom Barley Soup Soups - My Beef-wild Mushroom Barley Soup

Soups - My Beef-wild Mushroom Barley Soup
(serves about 8) 1/2 cup dried wild mushrooms, mix of different kinds is best 1 beef soup bone 1 medium leek (or 1 medium onion) 1 large carrot, peeled and diced finely 2 stalks celery, diced finely 1 1/2 cups pearl barley salt and pepper to taste Oil for sauteing the veggies about 8 cups water fresh chopped parsley (optional) In a bowl, soften the mushrooms by pouring boiling water over them and let soak for about 10 minutes.
PREVIOUS BOOKS

Soups - Beef -  Bean And Beef Soup Soups - Beef - Bean And Beef Soup

Soups - Beef -  Bean And Beef Soup
1 cup lima beans -- dried 1 rib steak 1 tablespoon oil 2 onions 3 cloves garlic -- diced 4 carrots -- diced 2 stalks celery -- sliced 5 cups cabbage -- chopped fine 3 potatoes -- diced 1/4 cup parsley -- fresh and chopped 2 teaspoons salt 1/2 teaspoon pepper 1/8 teaspoon cloves 1 teaspoon thyme leaves 1 can beef broth 6 cups water 1 can tomatoes Soak the beans overnight. Brown the steak well, remove from soup pot. Add the onions and garlic and cook for a few minutes. Add the cabbage, celery, carrots, tomatoes, water, beef broth and
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT