This dish came about from not having a whole heck of a lot in the house. When I first started making this it was going to be French Onion soup as all I thought I had was onions and some left over beef stock. While the onions were doing their thing on the stove, I started rooting around and I found some fresh ginger, lemon grass, a lime, some beef flank, soba noodles and edamame. All of a sudden this dish was about to become something more interesting.
While the onions were sweating, I added some ginger, lime zest, and minced lemon grass. After the flavors were well blended I added the beef and cooked it until the beef was golden. Then I added the stock and let it simmer for a good hour. It broth was so flavorful. Right before serving I added the edamame. I only keep them on the heat long enough to warm through and still keep their beautiful color. To give the dish more substance (we were hungry) I served over Soba Noodles and finished with a squeeze of lime and a splash of Sriracha.
Not bad for being a dish made from the remnants of an empty cupboard – would make “old mother Hubbard” proud!
Recipe: Beef and Noodles
1/2 yellow onion, thinly sliced
knob fresh ginger, minced
1/2 stick of lemon grass, minced
zest from 1 lime
2 tablespoons olive oil
1/2 pound beef flank, thinly sliced
3 cups of beef stock, preferabley homemade
2 cups edamame
lime to garnish
sriacha to taste
Heat olive oil, add onions and sweat for about 10 minutes. Add ginger, lemon grass and lime zest, cook over very low heat until fragrant, about 5 minutes. Add beef and cook until the beef is slightly golden, but not crisp and not over cooked, about 5 minutes. Add stock and cook for an hour.
15 minutes before serving cook, soba noodles according to package directions. 3 minutes before noodles are done cooking, I set a mesh colander on top of the simmering water, be sure the colander is immersed in the water, then add the edamame, let heat through for the last couple of minutes left on the noodles. Drain noodles and edamame. To serve, lay a bed of noodles, topped off with the edamame, in a deep or shallow serving bowl and ladle the beef broth mixture over the top. Squeeze some fresh lime juice over the top and a splash of the sriacha. Serve. Eat.