Seared Beef with Fragrant Noodle Soup

This is quite simply a hug in a bowl. Flavour-packed broth with soft noodles and melt-in-the-mouth steak - to die for!


As regular readers will know, I am totally obsessed with noodles in all forms and, for me, you really can't beat a delicious bowl of fragrant soup, lots of noodles and good quality meat. Perfect in this cold weather and on the table in around twenty minutes, you simply have to make this!


Seared Beef with Fragrant Noodle Soup

Serves 2

oil

2 lemongrass stalks, end removed and finely chopped

1 large red onion, finely chopped

1 star anise

4cm piece ginger, peeled and chopped

2 chillies, stalks removed and halved lengthways

1 lime, zest and juice

6 spring onions, finely chopped

8 cherry tomatoes, halved

650ml chicken stock

1 x 230g ribeye/rump steak

300g straight-to-wok noodles

sea salt and freshly ground black pepper

Put a large wok or saucepan over a high heat. Add the lemongrass, red onion, star anise, ginger, chillies and the zest of the lime with a drizzle of oil. Stir fry until softened then add the tomatoes. Continue to stir fry for a couple of minutes then add the chicken stock. Bring to the boil, reduce to a simmer and gently bubble away for 10 minutes.

Meanwhile, place a griddle pan or frying pan over the highest heat possible and leave to get hot. Once smoking, rub a little oil into the steak and season with salt and pepper on both sides then cook for 2-3 minutes on each side, depending on thickness. Set aside to rest, wrapped in tinfoil.


Strain the soup through a sieve into a large bowl, setting aside the tomatoes and chillies. Return the soup to the pan with the tomatoes, chillies, remaining spring onions and a good pinch of salt and pepper. Add the noodles and let them soften for a few minutes. Meanwhile, thinly slice the steak and pour any resting juices into the soup. 


To serve, divide the noodles and soup between bowls and top with slices of steak.