Beef and Rice Noodle Broth with Five Spice
Makes 2 servings

INGREDIENTS
300 g Rump steak, fat trimmed (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
300 g Cooked rice noodles (Cooked weight, after soaking.)
1 litre Beef stock (Made up from a cube or a pot.)
100 g Onion
2 tsp (10 g) Fish sauce
40 g Spring onion
A thumb, halved Fresh ginger
1 tsp Chinese five spice
One, sliced Fresh red chilli
A large handful Fresh coriander
Two wedges Lime juice

METHOD
1. Char the onion halves and the ginger in a dry pan over a high heat until blackened in patches, then add them to the stock with the five spice and simmer for fifteen minutes.
2. Meanwhile put the steak in the freezer for the same fifteen minutes, then slice it across the grain as thinly as you can.
3. Strain the stock, add the fish sauce and bring it back to a rolling boil.
4. Divide the noodles between two bowls, lay the raw beef over them and pour the boiling stock on top. It cooks the beef in the bowl. Finish with spring onion, chilli, coriander and lime.

Contains fish and celery.
Nearly every stock cube and pot lists celery.

RECIPE NOTES
The stock must be at a full boil when it goes over the beef, or the meat sits there grey and raw. Slice thin and pour fast.
Charring the onion and ginger is a five-minute step that turns cube stock into something with depth. Skip it and the bowl is fine but flat.

Full recipe: https://www.getfuel8.com/recipes/beef-rice-noodle-five-spice-broth
