Try this steak broth, then check out our bone broth, vegetable broth and Chinese chicken noodle broth.


  • 4 thin slices ginger, plus 2 tsp of finely chopped
  • 4 spring onions
  • 600ml chicken stock
  • 2 star anise, broken up
  • 1 cinnamon stick
  • 5 cloves
  • 1 tsp brown sugar
  • a good pinch dried chilli flakes
  • 2 tsp sesame oil, plus a little extra for the steak
  • 2 tsp rice vinegar or sherry vinegar
  • 250g sirloin steak, fat trimmed
  • 175g pack mangetout and baby corn
  • 1 tbsp 
soy sauce
  • 200g fresh egg noodles


  • STEP 1

    Put the sliced ginger, 2 of the spring onions, the stock, spices and sugar in a pan over a low heat, stirring until the sugar has dissolved. Simmer very gently, covered, for 15 minutes. Strain, then tip the liquid back into the pan (discarding the solids).

  • STEP 2

    Finely chop the remaining spring onions and mix with the finely chopped ginger, dried chilli flakes, sesame oil, rice vinegar and a splash of water.

  • STEP 3

    Heat a frying pan to very hot. Oil the steak with a drizzle of sesame oil and season well. Sear for 2 minutes on each side then rest under foil.

  • STEP 4

    Reheat the broth and simmer the mangetout and baby corn for 2 minutes or until tender. Stir in the soy sauce then add the noodles to heat through.

  • STEP 5

    Divide the noodles, veg and broth between 2 bowls then top with sliced steak and the ginger and sesame oil mix.


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