AUSTRALIAN BEEF SINIGANG (FILIPINO SOUR SOUP)
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.