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Spicy ginger and chilli beef soup

by Sarah Alcock

Serves: 4


  • 250g sirloin steak, trimmed of fat
  • 2 x 450ml tubs fresh beef stock
  • 2 tbsp finely chopped root ginger
  • 1 x 200g pack tenderstem broccoli, halved lengthways
  • ½ 300g pack fresh rice noodles
  • 4 spring onions, cut into strips
  • 1 red chilli, deseeded and finely sliced
  • 4 tsp soy sauce, or to taste
  • ½ x 28g pack mint, leaves only
  • 1 lime, cut into wedges, to serve


  1. Heat a griddle pan until very hot. Season the steak with salt and pepper, and griddle over a high heat for 6-7 minutes, turning halfway. When the steak is cooked to your liking, set it aside on a warm plate and leave to rest.
  2. Meanwhile, pour the stock into a medium saucepan and add the ginger. Bring to the boil, then simmer, covered, for 5 minutes.
  3. Add the broccoli, noodles, three-quarters of the spring onions and the chilli to the pan. Simmer for 3 minutes or until the noodles and brocolli are tender.
  4. Season to taste with soy sauce and black pepper. Ladle into bowls. Slice the steak thinly and divide among the bowls; scatter over the reserved spring onions, chilli and mint leaves. Serve with lime wedges to squeeze over.

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