2 ounces
dried egg noodles
For the stock
2 cups beef stock (see headnote)
1/2-inch piece fresh ginger
1 dried red chili
1/4 teaspoon ground cinnamon
1 garlic clove, crushed with the
flat of a knife
For the beef
2 teaspoons soy sauce
1/4 teaspoon ground cinnamon
1/2-inch piece fresh ginger, chopped
or put through a garlic press
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon chili sauce
4 ounces sirloin steak
2 ounces sugar-snap peas, cut into
2-3 pieces each
2 ounces (small bunch) bok
choy, chopped
2 tablespoons chopped Thai
basil or coriander [cilantro]
Cook the
noodles as directed on the package, drain, rinse in cold
water,
and drain
again. Reserve.
Bring the stock with its allocated aromatics to the boil, then leave to
simmer, covered, while you get on with the beef.
In a bowl combine the beef seasonings and then put the beef in. Wipe
the
bowl with the beef to cover one of its sides with the chili-cinnamon
mixture, then turn the beef over to marinate. Leave for 30 minutes. As
you
put the beef aside, turn the heat off under the stock, but leave the
pan
with the lid on to let the flavorings infuse the liquid.
Sear the steak on both sides in a hot, nonstick pan. Cook for 2 minutes
more
on each side on slightly lower heat, then remove the steak to a
board to
rest a second while you get on with warming the aromatic
soup and noodles.
You can either strain the stock into a new saucepan or leave the bits
in to
be fished out as you eat. Do whichever you prefer, but bring
the stock back
to boiling point, cook the sugar-snaps and bok choy
in it for a minute or
so, and put in the cold noodles to heat. After
another minute, or when the
noodles are hot, add the Thai basil, if
using, and pour into a bowl. Slice
the steak into thin slices on the
diagonal and lay on top and sprinkle with
the coriander [cilantro],
if using. Eat with a spoon and soy sauce. Serves 1.
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