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Ingredients
- spring onions 4, sliced
- garlic 2 cloves, lightly crushed
- ginger a large chunk, sliced
- coriander seeds 2 tsp
- cinnamon stick 1
- star anise 2
- dried red chillies 2
- chicken stock 2 litres
- sirloin steak 350g, fat removed and sliced
- chilli flakes a pinch
- Chinese five-spice a pinch
- oil
- mixed radishes 16, trimmed and large ones halved
- ready-to-eat rice or egg or wheat noodles 300g
- fish sauce 1 tbsp, plus more to serve
- lime 1, plus wedges to serve
- coriander a handful of leaves
Method
-
Step 1
Put the spring onion, garlic, ginger, spices, dried chilli and chicken stock in a pan and simmer, cook for 10 minutes, then strain into a clean pan.
-
Step 2
Toss the steak strips with the chilli flakes and five-spice, then fry them in a drizzle of oil in a wok over a high heat so they brown and caramelise at the edges. Tip out and fry the radishes in another tbsp oil until they’re tender, about 10 minutes. Reheat the stock and add the noodles, fish sauce and lime juice. Divide between 4 deep bowls and add some beef, radishes and coriander to each. Season with more lime and fish sauce, if you like.
Nutritional Information
- Kcals 324
- Fat 9.9g
- Saturates 3g
- Carbs 20.5g
- Sugars 1.6g
- Fibre 4.7g
- Protein 35.6g
- Salt 2.2g
