Hot and Sour Broth with Chilli Beef
Photography Josh Griggs.
A light broth infused with aromatic herbs, this is also great with seared salmon as an alternative to the beef.
Serves: 4
INGREDIENTS
6 cups vegetable stock
2 double kaffir lime leaves, sliced
4cm piece fresh ginger,thinly sliced with skin on
1 cinnamon stick
1 stalk lemongrass, roughly chopped
1 long red chilli, roughly chopped with seeds
3 tablespoons soy sauce
¼ cup rice vinegar
2 teaspoons brown sugar
To finish
2 x 200-gram sirloin steaks, trimmed of all fat
neutral oil
sea salt
togarashi, for sprinkling
1 cup bean sprouts
270 grams dried Asian noodles, cooked according to packet instructions
1 cup coriander leaves
1 long red chilli, thinly sliced
METHOD
Place the stock, lime leaves, ginger, cinnamon, lemongrass and chilli in a large saucepan and bring to a simmer. Cover and simmer for 15 minutes.
Strain the stock through a fine sieve and discard the solids. Tip back into the cleaned saucepan. Add the soy sauce, rice vinegar and brown sugar and bring back to a simmer. Cover to keep hot.
Rub the steaks with oil and season with salt. Heat a sauté pan and when hot cook the steaks for 2-3 minutes each side for medium-rare.
Remove to a plate and rest, loosely covered, for 3 minutes. Sprinkle the steaks lightly with togarashi then thinly slice against the grain.
To serve: Divide the bean sprouts, noodles and most of the coriander among serving bowls and ladle over the soup. Top with the steak, chilli and remaining coriander.
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