Mi kocok from Bandung, beef noodle soup

Ingredients

• 200 g of dried egg noodles
• 100 g of soybean sprouts, without the roots
• 250 g of beef
• 3 cm of fresh ginger, crushed
• 4 shallots
• 4 cloves of garlic
• 1/2 teaspoon of ground pepper
• 1 tablespoon of salt
• ½ teaspoon of sugar
• plain crackers (crackers)
• Chopped celery leaves
• Fresh onion, finely chopped
• Onion rings for garnish
• Spicy chili sauce with bird’s eye chilies

Cook the noodles, drain them, and set aside. Blanch the soybean sprouts in boiling water, drain, and set aside.

Cook the beef until it is tender, then remove it and set aside. Keep the broth for the soup. Cut the beef into small pieces and return them to the broth. Add the ginger and simmer over low heat until it boils.

Finely chop the shallots, garlic, pepper, salt, and sugar, and mix them together. Brown the mixture until it becomes fragrant, then pour it into the broth. Prepare bowls, arrange the noodles and soybean sprouts, pour the broth over them, and add the meat. Serve with the desired toppings.