Chilli steak noodle broth
For the pickled onions
For the broth
- 1½ tbsp sunflower oil
- 1 banana shallot, or ½ small red onion, finely sliced
- 2–3 garlic cloves, finely sliced
- 20g/¾oz fresh ginger, finely chopped
- 1 tsp five-spice powder
- 500ml/18fl oz chicken stock, made with ½ chicken stock cube
- 4 tsp dark soy sauce
- 1 tbsp Thai fish sauce, plus extra
- 2 tbsp chilli jam
For the steak
To make the pickled onions, put the sliced onion in a small bowl and mix with the sugar and vinegar. Set aside.
To make the broth, heat the oil in a large, deep frying pan and fry the shallot (or red onion) and garlic for 3–4 minutes, or until softened. Add the ginger and five-spice powder and cook for a few seconds more, stirring constantly.
Pour in the chicken stock and add the soy sauce, fish sauce and chilli jam. Bring the liquid to a gentle simmer and cook for 3–4 minutes. Adjust the seasoning to taste, adding a little extra fish sauce or soy sauce if needed.
Preheat a lightly oiled cast iron griddle over a high heat.
For the steak, season the beef on both sides with a little salt, black pepper and five-spice powder. Griddle the steak on each side for 1½–2 minutes, depending on its thickness. Transfer to a board and leave to rest for 4 minutes.
Cook the noodles in a pan of boiling water for 3–4 minutes, or according to the packet instructions, stirring occasionally. Drain and place into a warmed, wide shallow bowl.
Ladle the broth on top of the noodles. Slice the steak and arrange in the bowl. Drain the pickled onions and scatter on top. Garnish with fresh coriander.
Freeze any leftover broth to make this dish super-speedily the next time.
This makes a very generous serving for one or a lighter meal for two.