Soup POWER

Hot and Sour Broth with Chilli Beef

A light broth infused with aromatic herbs, this is also great with seared salmon as an alternative to the beef.

6 cups vegetable stock
2 double kaffir lime leaves, sliced
4cm piece fresh ginger, thinly sliced with skin on
1 cinnamon stick
1 stalk lemongrass, roughly chopped
1 long red chilli, roughly chopped with seeds
3 tablespoons soy sauce
¼ cup rice vinegar
2 teaspoons brown sugar

TO FINISH

2 x 200-gram sirloin steaks, trimmed of all fat
neutral oil
sea salt
togarashi, for sprinkling
1 cup bean sprouts
270 grams dried Asian noodles, cooked according to packet instructions 1 cup coriander leaves
1 long red chilli, thinly sliced

Place the stock, lime leaves, ginger, cinnamon, lemongrass and chilli in a large saucepan and bring to a simmer. Cover and simmer for 15 minutes.

Strain the stock through a fine sieve and discard the solids.