Instruction

• step 1 Tip the beef stock along with 500ml of water into a large saucepan
• Sit the onion and ginger in a frying pan over a high heat and char on all sides, around 3-5 mins (you can also do this under your grill)
• Once charred, add to the beef stock
• In the same pan, toast the spices for 2-3 mins and once they begin to smell fragrant, add them to the beef stock as well
• Bring the stock to the boil, then turn to a simmer and cook for 30mins before straining
• step 2 Meanwhile, cut the fat from the steak and wrap in cling film, then put into the freezer for 15 mins – this will make your steak really easy to slice! Slice it thinly, then cover with cling film again and pop into the fridge
• step 3 Taste the beef stock and use the palm sugar, fish sauce and soy to season
• Cook the noodles according to package instructions and split between two bowls, topping each with the sliced beef
• Bring the stock to the boil and then pour into the bowls (the heat will cook the beef)
• Top each with the spring onions, chilli slices and herbs
• Serve with the lime wedges to squeeze over