Spiced Noodle Broth with Poached Beef and Broccoli

Cooking time:      25 mins
Serves:                 4

What you need

300g John Penny 21-day matured beef steak
1tbsp vegetable oil
1 fresh onion, peeled and finely sliced
7cm ginger, chopped
1 clove garlic, crushed
1 red chilli, chopped
600ml beef stock
300g dried noodles
1 red pepper, cut into strips
200g broccoli, broken into florets

1 large carrot sliced crossways
2 spring onions, finely sliced
4 sprigs coriander
Soy sauce

How to cook

Heat the vegetable oil in a large saucepan. Add the onion and ginger and cook for 1 minute on a low heat, then throw in the garlic and chilli. Cook gently for a further 4 minutes, to soften the vegetables.

Add the steak, just cover with some stock and simmer with a lid on for 2 minutes for rare, 3 minutes for medium, or 5 minutes for well done. Throw in the noodles and more stock (if it's needed) to cover the noodles. Simmer for 3 minutes.

Toss in the peppers, broccoli and carrot and cook for another minute.

Remove the steak and place on a chopping board.

Mix the noodles with the vegetables and serve in individual bowls with the cooking stock.

Finely slice the beef and divide between the bowls. Sprinkle over the spring onions, top with a sprig of coriander and serve with soy sauce on the side.

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