Sirloin Steak Noodle Broth

This recipe, by our amazing chef Paul Mac, is a must try! Full of rich Asian inspired flavours, along with a real taste of Devon from our Master Butchers' Ruby Red sirloin steak. For more recipe inspiration from Paul, head to his Instagram @oldeboy.chef

Difficulty:

Prep time: 2 hours (including time to marinate)

Cook time: 1 hour

Serves: 4

Related Tags

Beef Family Favourite

Ingredients

2 carrots peeled into ribbons
2 Darts Farm courgettes peeled into ribbons
150g mange tout
2 packs of Udon noodles

For the steak...

2 8oz sirloin steaks from our Master Butchers
2 tbsp soy sauce (for marinade)
1 tbsp Darts Farm honey (for marinade)
1 clove garlic crushed to paste (for marinade)
Black pepper (for marinade)

For the broth...

2 tbsp sesame oil
3 pints Pure Stock Co. chicken stock
1 thumb size piece of ginger, grated
2-4 birds eye chilli, finely chopped
2 tbsp of miso paste
12 dried shitake mushrooms rehydrated in some of the chicken stock (keep the liquid)
1/2 a lemon grass very finely chopped.
3 cloves garlic, finely sliced
1 kafir lime leaf
Small bunch of Thai basil
100ml Sake

Method

Combine your soy sauce, honey, garlic and black pepper to create your steak marinade. Leave steaks to marinate for 2 hours.
In a large saucepan add sesame oil, garlic, ginger, chilli and lemon grass, fry for 2 mins. Add chicken stock, shitake mushrooms (plus soaking liquid), the miso paste and kafir lime leaf. Simmer for 1 hour.
Sear the steaks in a hot pan for 2 mins each side, leave to rest.
Add the noodles to the stock, when nearly cooked add the carrot, courgette and mange tout.
Thinly slice the steaks, ladle the noodles and broth into bowls and arrange the steak on top.