Ingredients
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50g Rice Noodle Nest2 nests
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500ml Beef Stock
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1 Red Chillideseeded and sliced
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2cm Gingerfresh, peeled and cut into thin strips
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1 tbsp Thai fish sauce
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1 Limejuice
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pinch Caster Sugar
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250g Aberdeen Angus Steaksirlion steak trimmed of all fat
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20g Fresh Corianderroughly chopped
Directions
There isn’t a Thai grand prix at the moment but this recipe is a family favourite so we need to add it to the blog. It is a warming and refreshing winter soup which is super quick to make.
Steps
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1
Done
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Place the noodles in a heatproof bowl and cover with boiling water. Leave for 5 minutes then drain. Pour the stock into a saucepan with 300ml cold water. Bring to a boil then add the chilli, ginger and fish sauce. Reduce the heat and simmer gently for 10 minutes, then stir in the lime juice and sugar. |
|
2
Done
|
Meanwhile, heat a frying pan until hot, then add the steak and sear for 2-3 minutes on each side. Remove from the pan, cover with foil and leave to rest for 5 minutes. |
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3
Done
|
Divide the noodles between two serving bowls. Thinly slice the steak into strips and arrange on top of the noodles. Stir the coriander into the stock and ladle over the noodles and steak. |
