ASIAN GREENS WITH BEEF IN BROTH

On the farm at the moment the team are harvesting beautiful bunches of mixed Asian greens including mizuna, mibuna, red mustard, red pak choy and tatsoi.

Here’s a quick vitamin fix. The only real work is respecting the flavour of each leaf and preparing accordingly. I’ve used Torello’s beef broth and beef stir fry strips. If you prefer vegetarian option, use a vegetable stock instead of beef broth. In hindsight, some finely sliced shitake would be a delicious addition too. 

serves 2

½ bunch of Torello Farm’s Asian green bunch (using half of each variety)

500ml beef broth

150g beef strips

2 garlic cloves, finely sliced

100g dry mung bean or rice vermicelli

soy sauce, to serve

When preparing the greens, keep the stems and leaves separated. For the mustard green leaves, cut the stem into thin slices then finely slice the leaf into fine shreds. Set aside. Pluck the leaves of the mizuna and add to the mustard leaf then finely slice the stem and add to pile of mustard green stems. Remove the leaf section of the pak choy, tatsoi and mibuna and tear the leaves into about 5cm pieces and set aside. Cut the stems across into fine slices. 

Cut along length of each beef strip, making sure it’s against the grain, into three thin strips. Prepare the noodles as per packet instructions. Then divide between two large warmed bowls. Divide and place the beef next to the noodles at base of bowls. 

Bring the broth and garlic to a high simmer over a high heat. Add all the sliced stems and simmer for a minute, then add the leaves of pak choy. Simmer for 30 seconds. Working quickly, carefully pour the broth over the beef and noodles in each bowl. Divide the stems and cooked leaves between the bowls. Let sit for 2 minutes before serving for the meat to cook. When ready to serve, top the broth with a pile of shredded mustard greens and pile of mizuna leaves.

Serve immediately adding enough soy to taste while stirring gently.

Recipe by Fiona Hammond, April 2021