Tomato Beef Soup with Vietnamese Coriander

Name: Tomato Beef Soup with Vietnamese Coriander
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 8 oz flank steak or sirloin ((or ground beef)); ⅜ teaspoon salt; ⅜ teaspoon black pepper; 1 tablespoon minced garlic; 1¼ teaspoons cornstarch; 1½ teaspoons cooking oil ((plus more for cooking)); ¾ cup thinly sliced yellow onions ((about half a large onion)); ½ tablespoon minced garlic; 1½ teaspoons fish sauce; 1 lb tomatoes, cut into wedges; ¾ teaspoon salt; 4½ cups water; 1 tablespoon lime juice; several slices of bird's eye chili ((optional)); 2-3 scallion stalks, thinly sliced; 1 cup Vietnamese coriander, roughly chopped ((you can use up to 1½ cups))

Prep 20 min Cook 20 min Serves 4 Source

Ingredients

8 oz flank steak or sirloin ((or ground beef))
⅜ teaspoon salt
⅜ teaspoon black pepper
1 tablespoon minced garlic
1¼ teaspoons cornstarch
1½ teaspoons cooking oil ((plus more for cooking))
¾ cup thinly sliced yellow onions ((about half a large onion))
½ tablespoon minced garlic
1½ teaspoons fish sauce
1 lb tomatoes, cut into wedges
¾ teaspoon salt
4½ cups water
1 tablespoon lime juice
several slices of bird's eye chili ((optional))
2-3 scallion stalks, thinly sliced
1 cup Vietnamese coriander, roughly chopped ((you can use up to 1½ cups))

Steps

1
Slice the beef thinly against the grain into small pieces. The pieces should be smaller than beef slices in stir-fries. Toss well with all other ingredients in the "For the Beef" section (salt, pepper, garlic, cornstarch, oil). Set aside to marinate for about 15 minutes.
2
Place a heavy pot with a wide bottom over medium heat. Once it is hot, add oil to coat the bottom. Add onion slices and sauté for 1-2 minutes until the onion is fragrant and has a light color.
3
Add the remaining minced garlic and sauté briefly until the garlic is fragrant.
4
Increase the heat to medium-high and add the beef. Spread the meat on a thin layer and brown it until the outside is still slightly pink. Toss the beef with fish sauce, and then transfer the meat mixture to a plate, leaving just a few onion slices and small bits of beef in the pot.
5
Reduce the heat to medium and add half of the tomato wedges. Cook for about 4-5 minutes, or until they are softened. Adjust the heat as needed.
6
Add water to the pot. Also add the remaining salt, then let the soup come to a boil. Skim off the foam if needed, and add the remaining tomato wedges along with the lime juice.
7
Reduce the heat to a simmer and cover the pot with a lid slightly askew. Simmer for about 5 minutes.
8
Remove the lid and increase the heat. Add the sautéed beef mixture and chili (if using). Give the soup a quick stir, and adjust seasonings to taste.
9
Quickly add the chopped scallion and Vietnamese coriander. Give it another quick stir, and the soup should start to boil again. Transfer to serving bowls and serve right away.