- 1 tbsp vegetable oil
- 400g sirloin steak, excess fat trimmed
- 1,6 litres beef stock
- 1 star anise
- 4 whole cloves
- 1 cinnamon stick
- 1 tbsp each soya and fish sauce, plus extra to taste
- 150g rice noodles
- 1 onion, very thinly sliced
- 225g bean sprouts
- 1 red chilli, sliced into rings
- small handful each of fresh basil and coriander, chopped
- lime wedges, to serve
- Heat the oil in a large frying pan over high heat. Pat the steak dry with paper towels, season well and fry for 5 to 6 minutes, turning once, for medium meat. (Cook for shorter or longer if you prefer.) Lift steaks out of frying pan and set aside on a board.
- Pour stock into a separate large pan and add the spices. Bring to the boil and simmer for 5 minutes. Add the soya sauce, fish sauce and noodles; cook for 5 minutes, then add the onion, bean sprouts and chilli. Remove from heat.
- Slice the steak into thin strips. Divide the soup among four large bowls. Add the beef strips to each bowl and sprinkle over the herbs. Serve with lime wedges.
Each serving 1 386kJ, 8g fat (2g saturated), 37g carbohydrate (3g total sugars).
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