Ingredients
Serves: 2
- 350g rump steak, trimmed and sliced into thin strips
- 2 tablespoons sesame oil
- salt and pepper to taste
- 2 small red onions, cut into thin rings
- 2 cloves garlic, finely sliced
- 1L hot water
- 2 Knorr® chicken stockpots
- 3 tablespoons dark soy sauce
- 1 carrot, sliced into fine strips
- 1/2 leek, sliced into fine strips
- 1 packet straight to wok noodles (I use Sharwoods® Udon)
- 1/2 a lime, juice only
- 1/4 Chinese leaf, finely shredded
- 4 spring onions, finely chopped
- 1 to 2 large red chillies, deseeded and finely sliced
- 2 tablespoons sesame seeds
Method
Prep:15min ›
Cook:10min ›
Ready in:25min
- Fry off the rump steak in the sesame oil with salt and pepper in a large pan over a high heat.
- Once the steak is brown, add the red onions and garlic and turn the heat down a little. Cook until soft.
- Add 1 litre of boiling water, the stock pots and the soy sauce. Bring to the boil then simmer for 4 minutes.
- Add the carrot, leek and noodles. Simmer for 1 minute.
- Add the lime juice and adjust seasoning with salt and pepper.
- Add the Chinese leaf and simmer for 1 minute.
- Divide into 2 bowls and garnish with spring onions, chillies and sesame seeds.
Substitution
Pak choi can be used as a substitute for Chinese leaf. This dish can also be made with chicken or tofu as a variation.
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Reviews & ratings
Average global rating:
(3)
Reviews in English (2)
Wasn't sure if it was going to be filling enough as a meal as it seemed like a watery style soup, but it was great. I used sweetheart cabbage instead of Chinese leaves and added some chopped ginger and dried chillies to give it more of a zing! Will make again! - 25 May 2016
This recipe was absolutely amazing, super easy and completely eaten within fifteen minutes of it coming off the stove! My family isn't too keen on the chillis and it was a good thing they were on a separate garnish dish. - 19 Oct 2015