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. Tip back into the cleaned saucepan. Add the soy sauce, rice vinegar and brown sugar and bring back to a simmer. Cover to keep hot.

Rub the steaks with oil and season with salt. Heat a sauté pan and when hot cook the steaks for 2-3 minutes each side for medium-rare.

Remove to a plate and rest, loosely covered, for 3 minutes. Sprinkle the steaks lightly with togarashi then thinly slice against the grain.

TO SERVE: Divide the bean sprouts, noodles and most of the coriander among serving bowls and ladle over the soup. Top with the steak, chilli and remaining coriander. SERVES 4