Beef and mushroom broth

print share

Comfort food at its best. Fragrant Asian-inspired aromas meet lean grilled beef in a rich broth.


10 minutes


10 minutes



Oven Temp



2 teaspoons of olive oil
2 x 300g thick Northern Ireland Farm Quality Assured rump steaks
250g mushrooms, cleaned and sliced
125ml teriyaki sauce
75ml oyster sauce
1 large garlic clove, crushed
1 inch piece of fresh ginger, peeled and grated
2 tablespoons of rice wine vinegar
1 tablespoon of brown sugar
750ml beef stock
300g cooked rice noodles
1 carrot, peeled, cut into matchsticks
6 spring onions, finely sliced
1 red chilli, finely sliced
A small bunch of coriander, finely chopped

  1. Heat a char-grill pan over medium-high heat.
  2. 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.
  3. 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.
  4. Add the carrot sticks, then cover and continue to cook until tender, then add the cooked noodles and spring onion.
  5. Thinly slice the steaks and add to the broth; warm through for a few minutes and then ladle into warm bowls.
  6. Garnish with a sprinkle of chilli and coriander before serving.

Recipe Video