INGREDIENTS:
- 400 g rump steak, seasoned on both sides
- 1 large red chili, diced
- 6 cloves garlic, crushed
- 200 g dried egg noodles
- 1 cup beef stock (low sodium)
- 1 Tbsp sriracha
- 1 Tbsp low sodium soy sauce
- 1 spring onion (scallion), sliced
INSTRUCTIONS:
- Heat a cast iron skillet or fry pan over a high heat and cook steak to your liking. Set aside to rest, covered with tin foil to keep warm.
- Cook noodles following the package directions. Drain and set aside. Return the pot to the heat and spray with a bit of oil. Add the chili and garlic and fry until fragrant.
- Combine the beef stock, sriracha, and soy sauce together in a small bowl. Add noodles back to pot with the chili and garlic, and pour over the sauce. Toss to combine well ans heat through.
- Pour the resting juices from the steak into the noodles and toss. Slice the steak and serve noodle in bowls topped with steak and spring onion
Source: PicNic
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