Copied to Clipboard!
default-banner
BACK TO 
Leftover Roast Beef And Noodle Soup

Leftover Roast Beef & Noodle Soup

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    5mins

  • Cooking

    15mins

Asian Food Chinese Food Rice or Noodle Beef Dinner Lunch Less Than 30 mins Less Than 60 mins

What You Will Need

Ingredients

  • 1 tbsp Oil
  • 2 Garlic cloves, crushed
  • 2 Spring onions, white & green divided, thinly sliced
  • 2 tsp Ginger, grated
  • 1L Beef stock
  • 1 ½ tbsp Lee Kum Kee Panda Brand Oyster Sauce
  • 300g Leftover roast beef, sliced
  • 2 Red chillies, sliced, optional
  • 150g Bok choy, sliced, optional
  • 3 Egg noodle nests
  • 1 tbsp Lee Kum Kee Premium Dark Soy Sauce
  • A pinch of salt & pepper
  • 2 tsp Lee Kum Kee Pure Sesame Oil

Made with
Lee Kum Kee products

PURE SESAME OIL 207ML - FRONT

Cooking and Dipping Sauces

Pure Sesame Oil
Premium Dark Soy Sauce_500ml_AU - FRONT 070524

Soy Sauce

Premium Dark Soy Sauce
PANDA OS 510GX12- FRONT

Oyster Sauce

Panda Brand Oyster Sauce

How to make it

  1. Heat a large saucepan or wok over medium heat. Add oil, garlic, white spring onion and ginger and fry for 1 minute, stirring frequently.
  2. Add beef stock, Lee Kum Kee Panda Brand Oyster Sauce, roast beef and chillies and bring to a gentle simmer for 5-7 minutes. 
  3. Add bok choy and noodles and boil for the time specified on the noodle packaging.
  4. Add Lee Kum Kee Premium Dark Soy Sauce to taste, as well as salt and pepper. Ladle into bowls, top with green spring onion and a drizzle of Lee Kum Kee Pure Sesame Oil and dig in.