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AROMATIC CHILLI BEEF NOODLE SOUP

AROMATIC CHILLI BEEF NOODLE SOUP

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Serves: 1 to 2 (see intro)

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There is slightly more stock in this reworking of the How To Eat original, but it remains a real favourite supper for one greedy person, or a pair of more modest eaters.

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Ingredients

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For the soup

  • 60 grams egg noodles
  • 50 grams sugar snaps
  • 75 grams pak choi (chopped)
  • 1 handful Thai basil (chopped)
  • 1 handful fresh coriander

For the stock

  • 600 ml chicken stock (or beef stock)
  • 2 teaspoons soy sauce
  • 1 cm piece of fresh root ginger
  • ¼ teaspoon dried chilli flakes (to taste)
  • ¼ teaspoon ground cinnamon
  • 1 clove garlic (smashed but whole)

For the beef

  • 125 grams steak
  • 2 teaspoons soy sauce
  • ¼ teaspoon ground cinnamon
  • 1 cm piece of fresh root ginger
  • 1 clove garlic (minced)
  • 1 teaspoon granulated sugar
  • 1 teaspoon piri piri sauce

Method

  1. Cook noodles as directed on packet, drain, rinse in cold water and drain again. Reserve till needed.
  2. Heat stock with its allocated aromatics, bring to boil, then leave to simmer, covered, while you get on with the beef.
  3. In a bowl mix up all the beef seasonings and then put the beef in, wipe around the bowl to cover one side of the beef with the spice mixture, then turn over. Leave to marinate for half an hour, and as you do so turn the heat off the stock, but leave the pan with the lid on to let the flavourings infuse.
  4. Heat a non stick pan (if you are using a regular frying pan or skillet, you will need to add a teaspoon or so of oil) and when it's very hot sear the steak on each side.
  5. Cook for a couple of minutes more on slightly lower heat on each side, then remove steak to board to rest while you get on with warming the aromatic soup and noodles.
  6. You can either strain the stock into a new saucepan or just fish out the bits as you eat. Do whichever you prefer, but bring the stock back to boiling point and add the veg and drained cold noodles.
  7. When the noodles are hot and the soup ready, add the chopped Thai basil (unless you're using coriander, in which case wait to sprinkle it over at the end) and pour into a bowl. Slice the steak into thin slices on the diagonal and lay on top.
  8. Eat with a spoon and more soy if you wish.

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