Bhutanese Beef with Radish and Mushroom Stew
(Contains Beef | Gluten-Free | Slightly Spicy)
The gate to Thimphu City, the capital of Bhutan. This capital has its fair share of firsts and surprises!
I’ll always remember my first lunch in wintry Thimphu. That luscious taste of the beef broth and its lingering warmth!
Ingredients used for Bhutanese Beef with Radish and Mushroom Stew
We love how the vendors display their produce here. This is thingey or peppercorns, commonly used in Bhutanese cooking.
I recreated the dish with white radish, mushrooms, green chillies, cellophane noodles and thingey, a tingly Bhutanese black pepper. Enjoy it with ezay, a Bhutanese dried red chilli salad. Certainly not your usual beef broth!
Ezay, the SouperChef Anna’s way!
Bhutanese Beef with Radish and Mushroom Stew
Ingredients: Beef stock (water, beef, root vegetables, herbs), marinated grass-fed beef, white radish, potatoes, carrots, oyster mushrooms, tomatoes, shiitake mushrooms, French beans, vermicelli, green chillies, onions, unsalted butter, garlic, ginger, leek, coriander, Szechuan peppercorns, salt, sugar, mushroom seasoning
Condiment: *Ezay (chilli salad with feta cheese, red onions, coriander, thingey)
*contains dairy
Nutritional Content:
Regular Soup: Calories 256cal | Protein 20g | Carbohydrates 27g | Fat 7g | Sodium 789mg
Large Soup: Calories 352cal | Protein 28g | Carbohydrates 37g | Fat 11g | Sodium 1082mg