Hot and Sour Soup

Change in weekly menu plan! Yay!!!
I decided to drop the Tuesday dinner and make Hot and Sour Soup and a Grilled Sirloin with chile, garlic and ginger which was adapted from Steamy Kitchen's blog.Oh it was delicious! With my leftover ingredients, I made spring rolls for the next day.
Here is the recipe for the Sirloin~
2 sirloin steaks or sirloin roast, cut into 1 inch slices
2 cups shredded green papaya
1/4 c basil, chiffonade
1/2 c of other herbs
6 sesame leaves
small amount perilla
mint ( Vietnamese was recommended, but I used what was growing in my garden)
1/4 c fried shallots
2 cloves garlic, finely minced
3/4" ginger, grated
2 T Asian fish sauce
1 T sugar ( superfine is preferred)
2 tsp vegetable oil
Mix marinade ingredients together until sugar dissolves and marinate steaks for 2 hours in fridge. Meanwhile, make the dipping sauce~
3 T Asian fish sauce
3T rice vinegar ( natural)
2 T sugar
1/2 c water
2 garlic cloves, shredded
1 Thai chili
2 T fresh lime juice
Combine the first 4 ingredients in a sauce pan and cook until just before boiling point. Cool to room temp. When ready to served, add shredded garlic, chile and stir in the lime juice.

Fried Shallots
I took 5 large shallots. I sliced them thin. Heat a skillet and when ready to smoke, add vegetable oil and swirl pan. Quickly add the thinly sliced shallots, mixing around often. When they turn golden brown, remove from heat, and allow to drain on paper towel. These are best when used immediately but will keep for up to 2 days in an air tight container.
Grill the steaks over medium to high heat to your preference.( 6 mintes for rare, 10 minutes for medium). Then rest the steaks for about 6 minutes. Slice, and arrange on a platter that is decorated with sesame leaves and frilled onion slices. In center, add steak pieces, top with green papaya, mixed herbs and mint, and top with fried shallots. Add the dippings sace on the side.

And for the Hot and Sour Soup, which I can never get enough of~
4 c chicken broth
4 garlic cloves, shredded
2" grated ginger
2 T Tamari
1T fish sauce
1 tsp chili sauce
1T rice vinegar, natural
1T brown sugar
1 T lime juice
1 egg
1 c extra firm tofu
handful fresh shiitake mushrooms
1 c bok choy
handful of fresh spinach
small amount of bamboo shoots
Heat broth. Add next 8 ingredients. Bring to a boil, then reduce heat and allow to simmer while you add rest of ingredients. Crack egg in a cup and lightly beat. Slowly add the egg to the broth; If you want the egg finely shredded, stir rapidly. If you prefer larger 'clouds' only stir once or twice, clockwise. I just lovbe this!