Ingredients
- 1 very low salt organic beef stock cube
- 1 red chilli, roughly chopped
- 2 cloves garlic, roughly chopped
- 5cm piece of ginger, roughly chopped
- 1 leek, chopped
- Small bunch of Thai basil leaves
- Head of bok choy, chopped
- 4 nests of fine egg noodles
- 400g rib eye or sirloin steak
- Olive oil
- Salt and pepper
- 4 spring onions, finely chopped
- Small bunch of coriander leaves
- 1 lime, cut into wedges
- Dissolve 1 Kallo Organic Beef Stock Cube in 500ml of boiling water in a large saucepan, then bring to a medium heat.
- Add the chilli, garlic, ginger and leek along with the basil leaves, and cook for approximately 10 minutes.
- Add the bok choy and noodles and cook for a further 5 minutes.
- Meanwhile, brush the steak with a little oil and season both sides with salt and pepper, then place on a hot griddle and cook for 2 minutes on each side. Remove and leave to rest for 5 minutes, before thinly slicing.
- Divide the broth between 4 bowls, top with thin slices of the steak, the spring onion and coriander leaves and serve with a wedge of lime.
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