Try this steak broth, then check out our bone broth, vegetable broth and Chinese chicken noodle broth.
Ingredients
- ginger 4 thin slices, plus 2 tsp of finely chopped
- spring onions 4
- chicken stock 600ml
- star anise 2, broken up
- cinnamon stick 1
- cloves 5
- brown sugar 1 tsp
- dried chilli flakes a good pinch
- sesame oil 2 tsp, plus a little extra for the steak
- rice vinegar or sherry vinegar 2 tsp
- sirloin steak 250g, fat trimmed
- mangetout and baby corn 175g pack
- soy sauce 1 tbsp
- fresh egg noodles 200g
Method
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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).
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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.
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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.
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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.
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Step 5
Divide the noodles, veg and broth between 2 bowls then top with sliced steak and the ginger and sesame oil mix.
Nutritional Information
- Kcals 457
- Fat 15.2g
- Saturates 4.4g
- Carbs 34.2g
- Sugars 7.2g
- Fibre 5.5g
- Protein 43.1g
- Salt 2.5g