Asian Style Beef Broth

 We spent the majority of our honeymoon in the most gorgeous cottage, hidden at the end of a tree-lined lane, with forest and fields around us. It was the perfect choice for us -close enough to town to get food and supplies easily, but far enough to ensure we didn't have neighbours or anyone to disturb our peace.
We were blessed with autumn days, filled with cool sunshine - but on the occasional chilly evening, we craved this noodle broth. Easily made in 20 minutes the rich beefy spiciness will comfort the coldest of hands and tummies, but won't weigh you down or leave you lethargic. We love these flavours - you'll find similar ones in our Asian Style Beef Tataki - our summer version of this dish.

We've since made this broth twice a week since we've been home - and it's the lovely man's (husband!) constant craving. Made with items we generally have in our fridge or cupboard, it's officially a dinner staple. Enjoyed in a bowl, with a slurpy spoon and fork - it's a newly-wed favourite.

Asian Style Beef Noodle Broth

Serves 2, generously
drizzle of sesame oil
300g rump / fillet / sirloin steak

1 tsp ginger, finely grated
1 clove garlic, finely grated

2 large spring onions, finely sliced
1 tsp dried chilli flakes (to taste - we like ours quite spicy)
1 litre beef stock (for the best, use NoMU Beef Fond)
1/4 cup soy sauce
1 tsp brown sugar (or palm sugar, if you have)
2 handfuls noodles of your choice
handful of fresh coriander

Heat a medium sized pot (big enough to hold 1.5 L) on a medium high heat. Add the sesame oil, and your steak - cook to your liking. Remove the steak from the heat, and allow to rest on a board.

Add a little more sesame oil (if needed) and fry the garlic, ginger, spring onions and chilli flakes briefly - without allowing them to colour. Add the beef stock, stirring gently. Add half the soy sauce and sugar - then taste. Add more if required (I found we needed more soy sauce than we thought - you can use the low sodium versions if it makes you more comfortable). The broth will happily sit for a few hours (or days) at this stage - add the noodles when you're ready to serve - and cook for approximately 4 minutes. Slice the steak and add it to the broth, along with its juices, along with the coriander just to heat through - serve in generous bowls.


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