- 1 garlic clove
- A thumb of ginger
- 1 chilli
- A handful of coriander
- 250g beef stir-fry strips
- 1 star anise
- 1 beef stock cube
- 1 tbsp brown rice miso
- 500g broad beans
- 1 pak choi
- 2 bundles of Thai brown rice noodles
- 1 tbsp olive oil
- 750ml boiling water
Prep: 15 mins | Cook: 25 mins
1. Peel and finely grate the garlic clove and ginger. Halve the chilli, flicking out the seeds and pith for less heat, and finely chop. Finely chop the coriander stalks, setting the leaves aside for later.
2. Slice any of the larger beef strips into bite-size pieces. Bring a large pan or wok to a high heat. Pour in 1 tbsp oil and add the beef strips. Stir fry for 2-3 mins, turning once or twice, till browned on all sides.
3. Slide the chilli, garlic, ginger, coriander stalks and star anise into the pan and cook for a further 1 min. Pour in 750ml boiling water and crumble in the beef stock cube. Stir in 1 tbsp brown rice miso till dissolved. Bring the pan back to the boil, then reduce to a simmer for 15 mins.
4. While the broth simmers, pod the broad beans. Separate the pak choi leaves. Finely shred the stalks and roughly chop the leaves.
5. Fill a small pan with boiling water and return to the boil. Add the brown rice noodles and simmer for 5 mins. Drain well and rinse with cold water, then divide between 2 deep bowls.
6. Stir the pak choi stalks and leaves and broad beans into the beef and miso broth and cook for 2-3 mins, or till tender.
7. Spoon the broth over the noodles and serve with torn coriander leaves sprinkled over the top.