- For the stock
- 2 good-quality chicken stock cubes (or 1 litre liquid stock)
- 1 leek, finely chopped
- 1 carrot, roughly chopped
- 2.5cm piece ginger, peeled and roughly chopped
- 1 litre water
- For the chilli-ramen sauce
- 2 T sugar
- 2 T malt vinegar
- 3 T sweet chilli sauce
- 5 T fish sauce
- 2 75g packets 2-minute noodles (ramen noodles)
- 350 g sirloin steak
- 2 t oil
- 1 T teriyaki sauce
- 4 spring onions, thinly sliced
- mung bean sprouts, for serving
- 1 red chilli, sliced
- 1/2 red onion, thinly sliced
- 1 lime, quartered
- coriander, for serving
- mint, for serving
1. To make the stock, place all the ingredients in a saucepan. Bring to the boil, then strain.
2. To make the chilli- ramen sauce, dissolve the sugar in the vinegar in a small saucepan over a gentle heat, allow to cool, then combine with the remaining ingredients.
3. Bring a small saucepan of water to the boil and cook the noodles for 2–3 minutes. Remove and set aside.
4. Heat a griddle pan over medium to high heat. Once almost smoking, rub the sirloin with a little oil and sear for 2 minutes on each side, or until cooked medium rare.
5. Remove the steak from the pan and brush with the teriyaki sauce, then allow to rest for 3–4 minutes. Slice diagonally.
6. To serve, divide the noodles between two bowls. Heat the stock, stir in 2 T chilli- ramen sauce, then ladle over the noodles. Top with the beef strips, spring onions, bean sprouts, chilli, red onion and a squeeze of lime. Garnish with fresh coriander and mint.
Cook’s note: Use the remaining sauce in a stir-fry.