Chilli beef noodles

Ingredients

• 1.5 l vegetable stock 
• 6 slices ginger fresh peeled thin
• 1 large chilli red halved
• 1 bunch spring onion finely sliced
• 1  rump steak trimmed
• 1 tbsp unrefined sunflower oil 
• 250 g pack pak choi quartered
• 300 g egg noodle thin

Equipment

• bowl
• frying pan
• sauce pan
• ladle
• cutting board

Directions

1. Place the stock, ginger, chilli and spring onions in a large saucepan and bring to the boil. Meanwhile, heat a griddle pan until very hot and brush the steak with the oil. Griddle the steak for 2 mins each side for medium-rare.
2. Transfer to a chopping board and leave to rest for 1 min, then thinly slice.
3. Add the pak choi to the stock, then the noodles, bring to the boil and simmer for 3 mins until tender. Ladle the stock, noodles and pak choi into large serving bowls and top with thin slices of steak.