- 1½ l vegetable stock
- 6 thin slices peeled fresh ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 large red chilli, halved lengthways
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 1 bunch spring onion, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 sirloin steak, trimmed
This well-flavoured steak needs to be cooked carefully, and rested properly to ensure…
- 1 tbsp sunflower oil
- 250g pack pak choi, quartered
This member of the cabbage family has a number of different names, including…
- 300g thin egg noodle
Place the stock, ginger, chilli and spring onions in a large saucepan and bring to the boil. Meanwhile, heat a griddle pan until very hot and brush the steak with the oil. Griddle the steak for 2 mins each side for medium-rare. Transfer to a chopping board and leave to rest for 1 min, then thinly slice.
Add the pak choi to the stock, then the noodles, bring to the boil and simmer for 3 mins until tender. Ladle the stock, noodles and pak choi into large serving bowls and top with thin slices of steak.