Lunch

Beef and Rice Noodle Broth with Five Spice

Name: Beef and Rice Noodle Broth with Five Spice
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 300 g Rump steak, fat trimmed; 300 g Cooked rice noodles; 1 litre Beef stock; 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

Rump steak sliced paper thin and cooked by the heat of a five-spice beef broth poured over rice noodles, with herbs, chilli and lime. 39 g of protein a bowl and no gluten.

Calories: 410kcal
Protein: 39g
Fat: 7g
Carbs: 45g

Per serving, makes 2. 20 minutes of work. Published 8 September 2026.

Allergens

Fish
Celery

Nearly every stock cube and pot lists celery.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Beef and Rice Noodle Broth with Five Spice, plated and ready to serve. — The finished recipe. Beef and Rice Noodle Broth with Five Spice

Ingredients 1 to 6 for beef and rice noodle broth with five spice arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 11 for beef and rice noodle broth with five spice arranged separately on a dark worktop. — Ingredients 7 to 11. A thumb, halved Fresh ginger. 1 tsp Chinese five spice. One, sliced Fresh red chilli. A large handful Fresh coriander. Two wedges Lime juice

Beef and Rice Noodle Broth with Five Spice, preparation step 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. — Step 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.

Beef and Rice Noodle Broth with Five Spice, preparation step 2: Meanwhile put the steak in the freezer for the same fifteen minutes, then slice it across the grain as thinly as you can. — Step 2. Meanwhile put the steak in the freezer for the same fifteen minutes, then slice it across the grain as thinly as you can.

Beef and Rice Noodle Broth with Five Spice, preparation step 3: Strain the stock, add the fish sauce and bring it back to a rolling boil. — Step 3. Strain the stock, add the fish sauce and bring it back to a rolling boil.

The finished beef and rice noodle broth with five spice. — Step 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.

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Ingredients

Rump steak, fat trimmed300 g
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.
Cooked rice noodles300 g
Cooked weight, after soaking.
Beef stock1 litre
Made up from a cube or a pot.
Onion100 g
Fish sauce2 tsp (10 g)
Spring onion40 g
Fresh gingerA thumb, halved
Chinese five spice1 tsp
Fresh red chilliOne, sliced
Fresh corianderA large handful
Lime juiceTwo wedges

Method

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.
Meanwhile put the steak in the freezer for the same fifteen minutes, then slice it across the grain as thinly as you can.
Strain the stock, add the fish sauce and bring it back to a rolling boil.
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.

Worth knowing

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.

Other lunch recipes that share ingredients with this one, or every lunch between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.