Ingredients
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
Method
-
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.
