Spicy Seared Beef with Soy Broth
This spicy seared beef with soy broth, egg noodles and bok choy recipe is an excellent dish to prepare for dinner if you are feeling slightly adventurous! The easy to follow recipe breaks down all the steps, so even if you just came upon this recipe, you don’t have to worry about not being prepped early. You’ll have dinner on the table in just a few easy steps.
400g Beef Fillet
100ml Chilli Oil
2 tablespoons sea salt
1 teaspoon ground Szechuan pepper
2 teaspoons Chinese five-spice powder
50ml Vegetable Oil
In a bowl mix together the chilli oil, sea salt, Szechuan pepper and five spice.
Heat up a cast iron grid over a high heat.
Rub the 50ml vegetable oil on the beef fillet and season with salt, once the cast iron grid is smoking hot, sear the beef (about 20 seconds a side).
Once the beef is seared rub the chilli oil mixture on it and leave to rest before carving thinly.
1L Beef Stock
1 Red Onion, quartered
2 sticks celery, cut into 3
1 Leek, split in half lengthways and then cut into 3
2 carrots, peeled and split in half
4cm piece of Ginger, sliced
4 Garlic cloves, crushed
300ml Soy Sauce
1 Chilli, deseeded and split in half
4 pieces dried Galangal
1 tablespoon dried Lemongrass
50ml Sesame Oil
Heat up a heavy based pot over a high heat, pour the sesame oil into the pot and place the celery, leek, onions and carrot in the pot and sweat down, add the ginger, chilli and garlic and continue to cook until the vegetables are a caramel colour. Turn the heat to medium and add the mirin and sake, cook out the alcohol.
Once the alcohol has cooked out add the soy, dried lemongrass, dried galangal and beef stock, leave the broth on a medium heat until it starts to simmer, then turn to a low heat and leave to gently simmer for 3 hours.
After 3 hours strain the broth through muslin cloth.
1 packet cooked egg noodles
2 spring onion sliced
4 baby bok choy, broken into individual petals
Deep fried shallots
Place the egg noodles at the bottom of the bowl and place the beef and bok choy on top, pour the hot broth over (the broth should be very hot as to cook the bok choy), garnish with deep fried shallots, spring onions and fresh coriander.
The Recipe was created by Liam Tomlin
Liam Tomlin was born in Dublin, where his career as a chef began at the age of 14. He gained experience in some of I Europe’s finest kitchens, before moving to Australia in 1991. … The author of two well-respected books, BANC and Season to Taste, Liam is proud to publish his third in South Africa.
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