Water Spinach And Beef Soup

• 1 lb beef tenderloin or flank steak, thinly sliced
• 2 cloves garlic, crushed
• 3 None green onions, thinly sliced
• 2 tsp fish sauce
• 1 tsp sugar
• 1 None fresh small red Thai chili pepper, finely chopped
• 1 piece (3/4 inch) fresh galangal, grated
• 1 lb Chinese water spinach (or spinach or watercress, if unavailable)
• 2 tbsp lemon juice
• 1/4 cup torn fresh mint leaves

1. Combine the beef, garlic, onion, fish sauce, sugar, chili pepper and galangal in a large bowl. Cover and refrigerate for 3 hours or overnight.
2. Trim the spinach stems. Crush the stems with a meat mallet or rolling pin. Chop the leaves coarsely.
3. Bring 6 cups water to a boil in a large saucepan. Add the spinach and beef mixture. Simmer, uncovered, for 2 mins.
4. Remove the soup from the heat. Stir in the lemon juice and mint leaves and season to taste.

beef tenderloin, garlic, green onions, fish sauce, sugar, chili pepper, fresh galangal, water, lemon juice, mint leaves

Taken from recipes-plus.com/api/v2.0/recipes/35756 (may not work)