Spicy Asian Beef Soup
Rinse beef, cook in a pot of 1 liter (approximately 32 ounces) of boiling water, reduce heat and cook over medium heat for about 1 hour and season with salt. Peel carrots, cut into slices and add to the pot. Remove beef from the pot and cut into pieces. Reserve broth.
Meanwhile, peel garlic and ginger and very finely chop. Rinse chile pepper, cut in half lengthwise, remove seeds and ribs and chop. Rinse bok choy, remove outer leaves, remove stems and cut leaves into smaller pieces if desired.
Heat sesame oil in a saucepan. Saute garlic and ginger in the saucepan until soft. Add chile pepper, stir, add bok choy and briefly saute. Deglaze the saucepan with broth and boil briefly. Add beef to the saucepan, heat and season with salt, soy sauce and pepper. Serve in deep plates.