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    Chinese beef & noodle broth

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    Chinese beef & noodle broth

    • Preparation time: 5 minutes
    • Cooking time: 9 minutes to 11 minutes
    • Total time: 14 minutes to 16 minutes 20 minutes

    Serves: 4

    Ingredients

    2 x 500ml beef stock
    150g pack Waitrose 1 Baby Topped Carrots, trimmed and cut into threes
    3 tbsp Kikkoman Less Salt Soy Sauce
    25g ginger, peeled and grated
    2 tsp toasted sesame oil
    250g pack rump steak stir-fry strips
    235g pack Green Pak Choi, quartered lengthways
    275g pack fresh egg noodles
    Sesame seeds to serve

    Method

    1. Place the beef stock, carrots and 1 tbsp soy sauce in a large saucepan and gently bring to the boil, covered. Cook gently for 5 minutes.

    2. Meanwhile, mix the ginger, oil and remaining soy in a bowl and add the steak strips.

    3. Add the pak choi and noodles to the soup and cook for a further 2-3 minutes. Meanwhile, heat a frying pan and fry the steak for 4-6 minutes until browned, then stir into the soup. Divide between 4 bowls and sprinkle over some sesame seeds to serve.
     

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