Chinese Five Spice Beef in egg noodle broth!

Ingredients

Beef

•        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
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•        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.

Method

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.