Beef and mushroom broth
Comfort food at its best. Fragrant Asian-inspired aromas meet lean grilled beef in a rich broth.
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Serves: 4
Cook Using: HobMethod
- Heat a char-grill pan over medium-high heat.
- Brush the steaks with a little oil. Cook the steaks for 4 - 5 minutes on either side, remove from the pan, place onto a small plate, cover with tin foil and allow them to rest while you make the broth.
- Meanwhile, heat the remaining oil in a large saucepan and fry the sliced mushrooms until golden. Add the teriyaki sauce, oyster sauce, garlic, ginger, rice wine vinegar, brown sugar and beef stock to the pan and cook for 5 minutes.
- Add the carrot sticks, then cover and continue to cook until tender, then add the cooked noodles and spring onion.
- Thinly slice the steaks and add to the broth; warm through for a few minutes and then ladle into warm bowls.
- Garnish with a sprinkle of chilli and coriander before serving.
Ingredients
- 2 tsp olive oil
- 2 300g thick rump steaks Northern Ireland Farm Quality Assured
- 250 g mushrooms clean and sliced
- 125 ml teriyaki sauce
- 75 ml oyster sauce
- 1 garlic clove crushed
- 1 inch piece of fresh ginger peeled and grated
- 2 tbsp rice wine vinegar
- 1 tbsp brown sugar
- 750 ml beef stock
- 300 g rice noodles cooked
- 1 carrot peeled, cut into matchsticks
- 6 spring onions finely sliced
- 1 red chilli finely sliced
- a small bunch of coriander finely chopped
