Thai Gingered Beef and Chili in Broth

Method/Steps

Gingered Beef

1. Add olive oil to a large frying pan; heat. When oil is hot, add potatoes. Stir often until they are tender-crisp, about 5 minutes.

2. Stir in red pepper flakes and beef broth; cover and cook, adding more broth as needed, until potatoes are tender to the bite and broth is assorted, about 20 minutes. Remove potatoes to a platter.

3. To pan, add more oil, beef, garlic and ginger. Stir often, cook just until meat is barely pink in the centre, about 5 minutes. Stir potatoes and cilantro in with the beef.

4. Spoon equal portions of meat and potato mixture into 4 large soup bowls, then ladle an equal amount of hot Thai broth into each bowl.

Thai Broth

In a large pot, stir together beef broth, green onion, cardamom seeds, cinnamon stick, anise seed and cumin seed. Cover and set over medium heat. Bring to a boil, let cook for a few minutes; remove from heat.