Beef Batchoy With Liver And Bung Recipe

Recipe By Slurrp

Beef Batchoy with Liver and Bung is a hearty and flavorful Filipino noodle soup. It is made with tender beef, rich beef broth, and a variety of toppings including liver and bung (intestines). The soup is seasoned with soy sauce, fish sauce, and garlic, giving it a savory and umami flavor. This comforting dish is perfect for cold weather or when you're craving a satisfying meal.

4.8
28 Rating -
Rate
3hr 15minstotal
15minsPrep
3hr Cook
3hr 15m.total
15m.Prep
3hr Cook
Beef Batchoy With Liver And Bung
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ingredients serve

Ingredients for Beef Batchoy With Liver And Bung Recipe

  • 62.50 gram Beef, Thinly Sliced
  • 0.13 tablespoon Oil
  • 1/2 cloves Cloves Garlic, Minced
  • 0.13 Onion, Chopped
  • 3/4 cup Beef Broth
  • 25 gram Liver, Sliced
  • 25 gram Bung, Cleaned And Sliced
  • 25 gram Egg Noodles
  • 1/4 tablespoon Soy Sauce
  • 0.13 tablespoon Fish Sauce
  • as per your need Green Onions, Chopped
  • as required Fried Garlic

Directions: 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.
Nutrition
value
923
calories per serving
44 g Fat66 g Protein63 g Carbs3 g FiberOther

Current Totals

  • Fat
    44g
  • Protein
    66g
  • Carbs
    63g
  • Fiber
    3g

MacroNutrients

  • Carbs
    63g
  • Protein
    66g
  • Fiber
    3g

Fats

  • Fat
    44g

Vitamins & Minerals

  • Calcium
    63mg
  • Iron
    13mg
  • Vitamin A
    51mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    17mg
  • Vitamin B6
    1mg
  • Vitamin B9
    316mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    7mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    92mg
  • Manganese
    2mg
  • Phosphorus
    750mg
  • Selenium
    65mcg
  • Zinc
    14mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp