Jul 02, 2022LivGood Team


  • 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
  1. Dissolve 1 Kallo Organic Beef Stock Cube in 500ml of boiling water in a large saucepan, then bring to a medium heat.
  2. Add the chilli, garlic, ginger and leek along with the basil leaves, and cook for approximately 10 minutes.
  3. Add the bok choy and noodles and cook for a further 5 minutes.
  4. 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.
  5. 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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