- 500ml fresh beef stock or 1 beef stock cube with 500ml boiling water
- 1 orange, zest and a good squeeze of juice
- 1 cinnamon stick
- ½ red chilli (more or less, to taste), thinly sliced
- 3cm piece of fresh ginger, peeled and cut into matchsticks
- 2 garlic cloves, peeled and thinly sliced
- 1 leek, cut into matchsticks
- 1 rump steak
- Freshly ground pepper
- A glug or two of olive oil
- A few shakes of soy sauce
- 125g rice noodles
- 200g mushrooms, thinly sliced (try our gourmet mix of oyster, brown and Portobello)
1. Warm the stock. Add the citrus and the cinnamon stick. Add garlic, ginger and chilli to the pot, reserving a good pinch of each for later. Add half the leek matchsticks to the broth.
2. Pat your steak dry. Add a little oil and pepper to each side. Heat a large frying pan. Sizzle your steak till golden, about 3 mins on each side.
3. Shake some soy sauce on as it cooks. Set aside to rest.
4. Submerge the noodles in the broth.
5. In the steak pan, add some oil and the mushrooms. Season with pepper. Once nicely coloured, add some ginger, garlic and chilli (save some for a garnish). Cook a mo. Add some soy sauce. Cook till the mushrooms are nicely glazed. Add to the simmering broth.
6. Wipe the pan clean. Add a little more oil and the remaining leeks. Fry till crisp and just golden. Spoon onto paper to soak up excess oil. Fry remaining chilli, garlic and ginger just for a sec. Add to leeks.
7. Thinly slice your steak. Divide the broth between bowls. Top with steak and crispy leek/chilli/ginger/ garlic mix.