It’s the whole spices in the broth that make this dish so fragrant and alive.
Cook: 50 Mins
Serves: 4
Price: £2.64 per serving
Nutritional Information
Each 530g serving contains
Energy
9402kj
424kcal
9402kj
424kcal
21%
Fat
12.2g
12.2g
Low
17%
17%
Saturates
1.6g
1.6g
Low
8%
8%
Sugars
4.8g
4.8g
Low
5%
5%
Salt
1.27g
1.27g
Low
21%
21%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
1774kj/424kcal
Typical energy values per 100g:
1774kj/424kcal
Ingredients
2 tbsp Vegetable Oil
400g Asda Tender Beef Thin Cut Steak, cut into 2cm strips
4 Asda Extra Special Echalion Shallots, thinly sliced
1 thumb-sized piece of Ginger, peeled and cut into matchsticks
2 Star Anise
2 Cinnamon Sticks
1 tsp Peppercorns
1 tsp Coriander Seeds
1.5 litres Beef Stock, made with 3 low salt stock cubes
2 Green Chillies, 1 whole and 1 thinly sliced
200g Thin Rice Noodles
200g Pak Choi, halved
6 Spring Onions, thinly sliced
½ bunch Coriander
1 Lime, cut into slices
Method
1
Heat the oil over a high heat in a heavy-based pan. Add the steak and fry over a high heat for 2–3 mins, then remove with a slotted spoon and set aside.
2
Add the shallots and ginger and fry over a medium heat for 10 mins. Add the whole spices and cook for 3 mins. Pour in the stock and add the whole green chilli. Bring the mixture to a simmer and cook covered for 30 mins.
3
Add the noodles, pak choi and steak to the broth and cook for a further 3 mins.
4
Remove the whole spices from the broth, if you like. Divide the noodles between 4 bowls and ladle over the broth. Top with the sliced chilli, spring onions, coriander and lime slices.