Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Peel and chop the garlic, onion and ginger. Heat a pot over a high heat. Heat the pan over a medium heat with a drizzle of oil. Add the garlic, onion and ginger and cook for 4 min or until soft and fragrant.
Tip!Use the tip of a spoon to easily peel of the ginger skin.
Once soft, reduce the heat to medium. Add the star anise, cinnamonsticks, cardamompods and corianderseeds and cook for 3 min. Add the beefstock, stockcube and measuredwater. Bring to a simmer, reduce the heat to medium-low, cover with a lid and simmer for 30 min.
Meanwhile, add the noodles to a pot or bowl and cover with boiling water. Stir once, then cover with a lid or cling film. Leave to soften for 5-6 min. Drain once tender. Meanwhile, slice the chilli. Pick the mint and coriander leaves. Slice the lime into wedges. Peel and slice the carrot into matchsticks.
Trim the mushrooms. Pat the steak strips dry with kitchen paper. Heat a large pan with a drizzle of oil over a high heat. Add the mushrooms and fry for 3 min with a pinch of salt. After 3 min, push them to one side of the pan and add the steakstrips with a pinch of salt. Fry for 2 min further.
5 Finish soup
Once ready, add the fish sauce and sugar to the broth. Strain the broth and discard the onions, ginger and whole spices. Season with salt if needed.
Divide the drained noodles among bowls. Top with the steakstrips, mushrooms and carrots. Ladle the broth over the noodles and garnish with the greenchilli(spicy!), beansprouts, coriander and mint. Finish with a squeeze of lime juice.