Friday - - Chef's Diet -

Serves 4 Prep time 25 min­utes + rest­ing Cook­ing time 15 min­utes 2 x 200g Aus­tralian beef sir­loin steak, trimmed of fat 200g packet rice noo­dles 2tbsp peanut oil 2 red onions, halved length­wise, roughly chopped 4cm piece gin­ger, finely grated 750ml chicken stock, salt re­duced 80ml soy sauce, salt re­duced 2 tbsp fish sauce 2 tbsp brown su­gar 3 long red chill­ies (op­tional), thinly sliced ¼ cup roughly chopped co­rian­der, plus ex­tra sprigs to serve 100g baby corn, halved length­wise 100g snow peas, trimmed 2 lemons, juiced 2 toma­toes, halved length­wise, cut into wedges Cubed, firm tofu, to serve

1 Pre­heat a lightly greased char­grill pan over high heat. Cook the steak for 2½ min­utes each side or un­til cooked to your lik­ing. Keep aside to let it rest, cov­ered loosely with foil, for 5 min­utes, and then slice thinly.

2 Place noo­dles into a large bowl and cover with hot wa­ter. Let it stand for 15 min­utes or un­til soft­ened, then drain.

3 Heat oil in a large pan over high heat. Add onions and gin­ger and cook, stir­ring, for 5 min­utes or un­til the onion is soft. Add stock, soy sauce, fish sauce, su­gar, 2 chill­ies and co­rian­der. Bring to the boil, stir in corn and snow peas, and sim­mer for 5 min­utes. Re­duce heat to low and stir in the lemon juice.

4 To serve soup, di­vide noo­dles and sliced sir­loin among bowls with the re­main­ing chilli, toma­toes and ex­tra co­rian­der sprigs. La­dle soup over the top and scat­ter with tofu.


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