Vietnamese Noodle Soup with Sriracha Steak
- 500 grams lean beef sirloin, fat removed
- 10 grams Schwartz Sriracha Seasoning
- 2 tbsp oil
- 2 large onions, roughly chopped
- 30 grams ginger, unpeeled and roughly sliced
- 2 ½ lt beef stock
- 5 star anise pods
- 2 cinnamon sticks
- 200 grams fresh bean sprouts
- 8 spring onions, thinly sliced
- 20 grams fresh coriander
- 60 ml fish sauce
Cook the rice noodles as required.
Meanwhile, place a large frying pan over a high heat.
Mix half the Sriracha seasoning with the oil and then rub on the steaks.
Sear the steaks until charred but still rare (2 minutes per side), then transfer to a plate.
In a large pan add the onion, ginger, beef stock, star anise, the rest of the Sriracha seasoning and the cinnamon sticks. Bring to the boil then reduce the heat and simmer for about 20 minutes.
Meanwhile drain the noodles and thinly slice the steak.
Add the fish sauce to the broth and boil for 5 minutes, then strain to discard the onion, ginger and spices. Add the bean sprouts to the broth.
Divide the noodles among 10 bowls, then top with the broth, beef, spring onions and coriander.
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