2 rump steaks, 300g each
2 tsp Chinese five-spice powder
1½ tbsp oil
4 garlic cloves, peeled and finely chopped
1 red chilli, deseeded and finely sliced
3cm ginger, peeled and grated
320ml OXO Ready To Use Rich Farm-Bred Beef Stock
180g medium dried egg noodles
200g button mushrooms, roughly sliced
1 tsp light brown sugar
3 tbsp light soy sauce, plus extra to serve
1 tbsp sesame oil, plus extra to serve
1 tbsp lime juice, plus extra to serve
300g pak choi or spring greens, sliced
4 spring onions, trimmed and finely sliced
50g roasted peanuts, roughly chopped
Dust the steaks all over with the five-spice powder. Heat 1 tbsp of the oil in a heavy-based saucepan over a medium heat. Brown the steaks on both sides. Cook until rare (about 2-3 mins on each side, depending on thickness), then set them aside on a plate. Rest for 5 mins, then slice.
Turn the heat down slightly, add ½ tbsp oil, the garlic, most of the chilli and ginger and cook for 1 min. Add the OXO Ready To Use Rich Farm-Bred Beef Stock along with 900ml of water. Bring to the boil, cover with a lid, and then reduce to a gentle simmer for 10 mins.
Meanwhile, cook the noodles according to pack instructions, drain and cool under cold running water, then set aside.
Add the mushrooms to the pan and simmer for 1 min. Stir in the sugar, soy sauce, sesame oil and lime juice, then add the greens. Add the beef and noodles and heat for 1-2 mins until warmed through and the greens are tender. Taste the broth and add a little more soy sauce, lime juice or sesame oil to taste. Divide between four bowls then sprinkle over the spring onions, peanuts and remaining sliced chilli.