Chilli steak noodle broth

Chilli steak noodle broth

A simple yet impressive steak ramen-style noodle bowl for one or two – slices of griddled sirloin and quick-pickled onions in a richly flavoured broth.


For the pickled onions

For the broth

For the steak


  1. To make the pickled onions, put the sliced onion in a small bowl and mix with the sugar and vinegar. Set aside.

  2. 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.

  3. 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.

  4. For the steak, preheat a lightly oiled cast iron griddle over a high heat. 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.

  5. Cook the noodles in a saucepan of boiling water for 3–4 minutes, or according to the packet instructions, stirring occasionally. Drain and place into a warmed, wide shallow bowl.

  6. 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 and serve immediately.

Recipe Tips

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.