Sup Ekor (lean)

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 120 g lean beef topside (thin slices, against the grain)120g

Carbs· 1

  • 80 g potato (cubed)80g

Vegetables· 5

  • 50 g carrot (chunks)50g
  • 50 g tomato (wedges)50g
  • 30 g red onion (sliced)30g
  • 8 g ginger (bruised)8g
  • 10 g spring onion (chopped)(optional)10g

Spices· 4

  • 1 star anise(staple)1g
  • 1 small cinnamon stick(staple)1g
  • 4 g chicken stock cube (about ½)(staple)4g
  • pinch of salt(staple)2g

  1. Slice the beef thinly against the grain. Bring 500 ml water to the boil in a pot with the ginger, star anise, cinnamon and onion.

    Why? The original needs 2–3 hours of simmering to soften fatty oxtail; thin lean beef sliced against the grain already has its fibres cut, so it turns tender within 30 min.

    Tip: Add the spices to the water first so the broth starts building flavour while you slice the beef.

    Next up:Add the potato and carrot with the stock cube and simmer over medium heat 10 min until the root vegetables are almost tender.

  2. 10 min · hands-free

    Add the potato and carrot with the stock cube and simmer over medium heat 10 min until the root vegetables are almost tender.

    Why? Root vegetables go in first because they need longer; the beef waits until the end so it doesn't overcook and toughen — get the order wrong and lean beef goes chewy.
    10:00

    Next up:Add the beef slices and tomato, cook 4 min, season with salt, then skim off any fat that rises to the surface.

  3. 4 min · hands-free

    Add the beef slices and tomato, cook 4 min, season with salt, then skim off any fat that rises to the surface.

    Why? Skimming is the key step: the original carries a thick layer of fat on top, and removing it saves tens of kcal a bowl for a clean, non-greasy finish.
    Watch out: Don't cook the beef beyond 5 min — lean meat hardens with long boiling.
    04:00

    Next up:Turn off the heat, scatter over the spring onion and serve hot.

  4. Turn off the heat, scatter over the spring onion and serve hot.

    Why? Adding spring onion at the very end, uncooked, keeps its fresh oniony lift and brightens the finish of this warming bowl.

    Tip: The bowl is veg-heavy and filling on its own; if you want carbs, dip a small slice of wholemeal bread in the broth.