- 1 garlic clove
- A thumb of ginger
- 1 cayenne chilli
- A handful of coriander
- 250g beef stir-fry strips
- 1 star anise
- 1 beef stock cube
- 1 tbsp brown rice miso
- 500g garden peas
- 1 pak choi
- 2 bundles of Thai brown rice noodles
- 1 tbsp sunflower, coconut or olive oil
- 750ml boiling water
- 1.
Peel and finely grate the garlic and ginger. Halve the chilli, flicking out the seeds and pith for less heat, and finely chop the chilli. Finely chop the coriander stalks, setting the leaves aside for later.
- 2.
Slice any of the larger beef strips into bite-sized pieces. Bring a large pan or wok to a high heat. Pour in 1 tbsp oil and add the beef strips. Stir fry for 2-3 mins, turning once or twice, till browned on all sides.
- 3.
Slide the chilli, garlic, ginger, coriander stalks and star anise into the pan and cook for a further min. Pour in 750ml boiling water and crumble in the beef stock cube. Stir in 1 tbsp brown rice miso till dissolved. Bring the pan back to the boil, then reduce to a simmer for 15 mins.
- 4.
While the broth simmers, pop the garden peas out of their pods. Separate the pak choi leaves. Finely shred the stalks and roughly chop the leaves.
- 5.
Fill a small pan with boiling water and return to the boil. Add the brown rice noodles and simmer for 5 mins. Drain and rinse with cold water, then divide between 2 deep bowls.
- 6.
Stir the pak choi stalks and leaves and the peas into the beef and miso broth and cook for 2-3 mins, or till tender.
- 7.
Spoon the broth over the noodles and serve with torn coriander leaves scattered over the top.
- 8.