Time: 40 min.
Complexity: easily
Servings: 4

A clear soup with green peas, carrots, and spicy jalapeño, full of aromatic spices, served with thin slices of grilled beef steak. Instead of bread, make a crispy rice noodle pancake. You'll need wide, flat noodles. Boil them, fry them without stirring until golden brown on both sides, and enjoy with the Thai soup.

Ingredients:

• 1/4 cup vegetable oil
• 350 gr. skirt steak
• 110 g rice noodles
• 6 cm ginger root, peeled and thinly sliced
• 1 red jalapeño pepper (half finely chopped, half cut into thin rings)
• 1 bunch green onions, thinly sliced ​​(white part separated from green part)
• 4 cups lightly salted chicken broth
• 2 cups snow peas, ends trimmed and halved
• 4 carrots, thinly sliced
• 0.5 cup coarsely chopped fresh cilantro
• 0.5 cup store-bought deep-fried onions

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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beef, carrot, sugar snap peas, ginger root, chili pepper, rice noodles

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Preparation:

Step 1
• Heat 1 tablespoon of vegetable oil in a medium nonstick skillet over medium-high heat. Season the steak with salt and black pepper on all sides. Cook for about 3 minutes per side, or until medium-rare. Transfer to a cutting board and let rest. Do not wash the skillet.
Step 2
• Place the noodles in a bowl, cover with hot water, and soak for 5 minutes. Meanwhile, heat 1 tablespoon of vegetable oil in a large Dutch oven or saucepan over medium-high heat. Add the ginger, sliced ​​jalapeño, white part of the green onion, 1 teaspoon of salt, and a few grinds of black pepper. Cook, stirring, until softened, about 2 minutes. Add the chicken broth and 3 cups of water; bring to a simmer. Reduce heat to medium-low; cook for 10 minutes.
Step 3
• Meanwhile, wipe out the skillet; heat the remaining 2 tablespoons vegetable oil over medium-high heat. Drain the noodles, pat them dry, and sprinkle with 1/4 teaspoon salt. Place them in the skillet to form a pancake; cook, undisturbed, until golden brown on the bottom, 5 minutes. Flip; cook until crisp, 3 minutes more. Transfer to a cutting board; cut into 4 wedges. Slice the steak across the grain.
Step 4
• Add the peas, carrots, and half the cilantro to the soup; cook until tender, about 3 minutes. Divide the soup, steak, and fried noodles among bowls. Garnish with green onions, jalapeño rings, fried onions, and the remaining cilantro.

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