Tuesday, June 25, 2013

Chinese Five Spice Beef in egg noodle broth!


  •        4 Scotch fillet steaks
  •        2 tbsp Chinese five-spice
  •        A fresh red chilli
  •        A thumb-sized piece of ginger
  •        4 cloves Garlic 
  •        Olive oil and butter

  •        1 packet egg noodles

Noodle broth
  •       1 tbs soy sauce
  •       1 tbs oyster sauce
  •       1 tbs honey
  •       ½ tsp raw crushed garlic
  •       1 tsp fresh chopped chilli

  •        Chopped coriander, spring onion and a squeeze of lime/lemon to serve.


  1. Toss the beef with salt, pepper, five-spice, ginger, garlic, chilli and oil. Put into the large frying pan with olive oil and butter, until cooked medium-rare. Wrap in foil to rest for 5-10 minutes.
  2. Cook egg noodles according to packet directions and keep noodle broth after draining noodles.
  3. Put the soy sauce, oyster sauce, honey and raw garlic and chilli in a bowl. Pour 1 cup noodle broth over and stir until well combined. Add cooked egg noodles to soy-honey broth.
  4. Top with slices of beef, coriander, chopped spring onions (some more chilli if you dare!) and a good squeeze of lime or lemon.

Note: this recipe can also be done with chicken.
Just drain away any excess fat from the chicken pan after frying chicken; put back on the heat; drizzle with the sweet chilli sauce and toss with the sesame seeds until crispy. Slice into chunks and add to noodle broth. 

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