Name: Chilli steak noodle broth
Prep time: 30 min
Cook time: 30 min
Yield: Serves 2
Cuisine: Japanese
Ingredients: 陆 small red onion, finely sliced; 1 tsp caster sugar; 1 tsp white wine vinegar; 1陆 tbsp sunflower oil; 1 banana shallot, or 陆 small red onion, finely sliced; 2鈥�3 garlic cloves, finely sliced; 20g/戮oz fresh root ginger, finely chopped; 1 tsp five-spice powder; 500ml/18fl oz chicken stock, made with 陆 chicken stock cube; 4 tsp dark soy sauce, plus extra if preferred; 1 tbsp Thai fish sauce, plus extra if preferred; 2 tbsp chilli jam; 1 tsp sunflower oil, for greasing; 200g/7oz sirloin steak, fat removed; pinch Chinese five-spice powder; 70g/2陆oz dried medium egg noodles; small handful fresh coriander; flaked sea salt and freshly ground black pepper

Chilli steak noodle broth

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 2

A simple yet impressive steak ramen-style noodle bowl for one or two 鈥� slices of griddled sirloin and quick-pickled onions in a richly flavoured broth.

By Ellis Barrie

From Ready Steady Cook

Shopping list

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 2

Ingredients

For the pickled onions

陆 small red onion, finely sliced
1 tsp caster sugar
1 tsp white wine vinegar

For the broth

1陆 tbsp sunflower oil
1 banana shallot, or 陆 small red onion, finely sliced
2鈥�3 garlic cloves, finely sliced
20g/戮oz fresh root ginger, finely chopped
1 tsp five-spice powder
500ml/18fl oz chicken stock, made with 陆 chicken stock cube
4 tsp dark soy sauce, plus extra if preferred
1 tbsp Thai fish sauce, plus extra if preferred
2 tbsp chilli jam

For the steak

1 tsp sunflower oil, for greasing
200g/7oz sirloin steak, fat removed
pinch Chinese five-spice powder
70g/2陆oz dried medium egg noodles
small handful fresh coriander
flaked sea salt and freshly ground black pepper

Recipe tips How-to-videos

Method

To make the pickled onions, put the sliced onion in a small bowl and mix with the sugar and vinegar. Set aside.
To make the broth, heat the oil in a large, deep frying pan and fry the shallot (or red onion) and garlic for 3鈥�4 minutes, or until softened. Add the ginger and five-spice powder and cook for a few seconds more, stirring constantly.
Pour in the chicken stock and add the soy sauce, fish sauce and chilli jam. Bring the liquid to a gentle simmer and cook for 3鈥�4 minutes. Adjust the seasoning to taste, adding a little extra fish sauce or soy sauce if needed.
For the steak, preheat a lightly oiled cast iron griddle over a high heat. Season the beef on both sides with a little salt, black pepper and five-spice powder. Griddle the steak on each side for 1陆鈥�2 minutes, depending on its thickness. Transfer to a board and leave to rest for 4 minutes.
Cook the noodles in a saucepan of boiling water for 3鈥�4 minutes, or according to the packet instructions, stirring occasionally. Drain and place into a warmed, wide shallow bowl.
Ladle the broth on top of the noodles. Slice the steak and arrange in the bowl. Drain the pickled onions and scatter on top. Garnish with fresh coriander and serve immediately.