Beef Batchoy With Liver And Bung Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil and sauté garlic and onions until fragrant.
• STEP 2.Add the beef and cook until browned on all sides.
• STEP 3.Pour in the beef broth and bring to a boil. Reduce heat and simmer for about 1 hour or until the beef is tender.
• STEP 4.Remove the beef from the pot and set aside. Strain the broth to remove any impurities.
• STEP 5.Return the strained broth to the pot and bring to a boil. Add the liver and bung and cook for about 10 minutes or until cooked through.
• STEP 6.Meanwhile, cook the noodles according to package instructions. Drain and set aside.
• STEP 7.Slice the cooked beef into thin strips.
• STEP 8.To serve, divide the noodles into bowls and top with the beef, liver, and bung. Ladle the hot broth over the noodles and garnish with green onions and fried garlic.
• STEP 9.Serve hot and enjoy!

Cooking Tips

• For a richer flavor, you can add beef bones or marrow bones to the broth.
• If you prefer a spicier soup, you can add chili flakes or hot sauce to taste.
• You can also add other toppings such as boiled egg, chicharron, or fried tofu.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop or in the microwave before serving.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop or in the microwave before serving.
• Serve the Beef Batchoy with Liver and Bung hot, garnished with green onions and fried garlic.