Rare beef noodle hot pot
Get your slurp on with this noodle hot pot, which really packs a punch in flavour! With juicy rare beef, zingy fresh herbs and our lively miso ginger sauce, this quick and easy meal is a bowl of delight.
- 30 mins cooking
- Serves 4
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Ingredients
- 400 g beef fillet steak
- 1 tbsp white sesame seeds, plus extra, to serve
- 1 tbsp peanut oil
- 270 g soba noodles
- 1 litre beef stock
- 1 litre water
- 20 g fresh ginger, thinly sliced
- 1 cup loosely packed fresh mint leaves
- 1 cup loosely packed fresh coriander sprigs
- 160 g bean sprouts
- 1 fresh long red chilli, thinly sliced
- 2 spring onions, thinly sliced
- 1/4 cup soy sauce
- 1 tbsp sesame oil
Miso ginger sauce
- 1 tbsp peanut oil
- 2 shallots, finely chopped
- 1 tbsp finely grated fresh ginger
- 1/4 cup beef stock
- 2 tbsp white miso paste
- 2 tbsp Chinese rice wine
Method
- 1Make miso ginger sauce: heat oil in a small saucepan over medium heat. Cook shallots, stirring, for 4 minutes or until softened. Add ginger; cook, stirring, for 2 minutes or until fragrant. Add stock, miso and wine; cook for 2 minutes or until fragrant and thickened.
- 2Coat beef in sesame seeds. Heat oil in a medium frying pan over medium-high heat. Sear beef for 2 minutes on each side or until browned all over. Remove from heat; rest, covered, for 5 minutes. Cut into thin slices.
- 3Cook noodles in a saucepan of boiling water for 4 minutes or until just tender; drain. Place in four bowls.
- 4Bring stock and the water to the boil in a large saucepan. Add ginger; cook for 2 minutes. Divide beef among bowls; pour hot stock over beef and noodles. Top with herbs, bean sprouts, miso ginger sauce, chilli and onion. Serve drizzled with soy sauce and sesame oil and topped with extra seeds.
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