25g fresh ginger, peeled and cut into large thick slices
2 level tsps coriander seeds
2cm cinnamon stick
1 level tsp fennel seeds (optional)
2 star anise
2 tbsps fish sauce
400g rice noodles
4 spring onions, sliced
1 red chilli, sliced (bird’s eye if you like fiery hot chillies)
1 large bunch each of basil and coriander, leaves removed from the stems
2 limes cut into wedges
1 tsp sugar
3 tbsp light soy sauce
Trim any fat from the steak, wrap it in cling film and put it in the freezer for at least 20 minutes to allow it to firm up and make slicing easier. Slice against the grain into super thin strips, cover with cling film and leave in the fridge until needed.
Dissolve the stock cubes in 1 litre of boiling water in a saucepan.
Using a moderately hot, unoiled frying pan, char the onion and ginger on all sides for about 3-5 minutes and add to the stock.
In the same frying pan, toast the spices for 2-3 minutes, keeping them moving gently, then add to the stock. Bring to the boil, and allow to simmer for 30 minutes, then strain the stock and return to the pot.
Cook the noodles according to the package instructions and divide among 4 serving bowls; top with the strips of sirloin, the spring onions and the chilli. Add the sugar, fish sauce and soy sauce to the stock, bring back to a good boil and pour this broth over the meat in each bowl. Stir and let sit until the beef is partially cooked, 1-2 minutes. Top each bowl with the herbs.
Serving Suggestion: Serve with bean sprouts which can be added to the bowl and lime wedges to squeeze over. As an option hoisin sauce or sriracha sauce may be added.
BEST SERVED WITH AN ICE COLD COCA-COLA ZERO SUGAR!
Allergen info: Beef stock may contain celery, check ingredients on pack. Recipe also includes fish sauce.