• 2 litres hot beef stock
  • 1 onion, sliced
  • 3 cm piece root ginger, sliced
  • 2 cloves
  • 1 tsp black peppercorns
  • 0.5 cinnamon stick
  • 200 g beef sirloin steak
  • 1.5 tbsp hoisin sauce
  • 2 tbsp fish sauce
  • 2 red chillies, washed and sliced
  • 200 g beansprouts
  • 0.5 bunch spring onions, trimmed and finely sliced
  • 28 g fresh coriander, washed and roughly chopped
  • 1 lime, cut into wedges
  • 300 g rice noodles


  1. 1

    Put the stock, onion, ginger, cloves, peppercorns and cinnamon in a large pot. Bring to the boil, then reduce the heat and simmer, covered, for 1 hour.

  2. 2

    Meanwhile, pop the packet of steak in the freezer for 15 minutes (to make it easier to slice thinly), then cut into thin strips. Set aside.

  3. 3

    Strain the stock then stir in the hoisin and fish sauces and half the chillies. Return to the heat, add the beansprouts, and simmer until cooked through.

  4. 4

    To serve, place the spring onions, coriander, remaining chillies and lime wedges on a plate, ready to stir into the hot broth as desired. Divide the noodles among 4 bowls. Top with the raw beef, ladle over the hot stock and serve.

Nutritional Details

Each serving provides
  • Energy 1976kj 472kcal 24%
  • Fat 10.7g 15%
  • Saturates 3.8g 19%
  • Sugars 6.8g 8%
  • Salt 5.0g 83%

% of the Reference Intakes

Typical values per 100g: Energy 251kj/60kcal

Each serving provides

66.0g carbohydrate 3.9g fibre 26.0g protein

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