Chinese Beef Broth

Cooking time:    30 mins
Serves:               4

What you need

300g John Penny sirloin steak, finely sliced
50g fine egg thread noodles
1 tablespoon olive oil
1 red onion, sliced
1 tablespoon fresh chopped ginger
1 red chilli, deseeded and chopped
100g button mushrooms, finely sliced
1.2 litres fresh beef stock
100ml dry sherry
50g mange tout
100g baby sweet corn, finely chopped
3 tablespoons soy sauce
2 tablespoons chopped fresh coriander

How to cook

Boil a kettle of water and pour over the noodles. Set aside whilst preparing the soup.

Heat the oil in a wok and add the onion, ginger and chilli. Stir fry for 2 minutes. Throw in the mushrooms and stir fry for a further 3 minutes. Pour in the stock and sherry. Simmer for 5 minutes. Add the mange tout, sweet corn and soy sauce.

Simmer for 3 minutes. Drain the noodles and add to the soup with the finely sliced beef. Stir and simmer for 3 minutes.

Ladle into bowls and serve garnished with coriander.

TIP. If you like a chilli kick, add a little chilli sauce to each bowl just before serving.

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