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Hong Kong Street Beef

by Damian King Lee from The Noodle Cookbook

This Hong Kong street food inspired noodle soup is packed with flavour, crunchy green veg and tender strips of sirloin in a deeply aromatic broth.

From the book

Introduction

Mr Lee’s Hong Kong Street Beef noodle pot is a customer favourite, so we just had to adapt it for our very first cookbook. The richly flavoured and aromatic soup base, combined with the savoury hit of the steak, wraps you in a warm, beefy blanket of contentment. It’s the best kind of comfort food: Tastes like it took hours, but ready in minutes. Winner! 

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Ingredients

1 tbsp crushed yellow bean sauce
1 tsp toasted sesame oil
½ tbsp vegetable oil
250g (9oz) rib-eye steak, or use sirloin / porterhouse if you prefer
85g (3oz) sprouting broccoli, or use regular broccoli cut into bite-sized pieces
120g (4¼oz) dried thin wheat noodles (or use thin rice noodles for a gluten-free alternative)
For the soup:
230g (8¼oz) lean minced (ground) beef, or substitute
900ml (1½ pints) of ready-made fresh beef stock
2 small onions, finely diced
2 whole star anise
1 large black cardamom pod
½ tsp Chinese five-spice powder
1 tsp ginger paste, or 2.5cm (1 inch) piece of fresh root ginger, finely chopped
1 tsp garlic paste, or 2 garlic cloves, crushed and chopped
½ tsp sea salt, or to taste
½ tsp finely ground black pepper
1 tbsp crushed yellow bean sauce
900ml (1½ pints) boiling water (if not using stock)
For the garnish:
1 spring onion (scallion), finely sliced
handful of fresh coriander (cilantro), roughly torn
2 tbsp chilli oil

Method

Heat a medium saucepan over a medium–high heat and brown the minced beef (if using). Then add all the other soup ingredients except the water or stock. Keep stirring for 2–3 minutes, then add the water (or stock, if using). Cover the pan with a lid and leave all those lovely flavours to simmer and intensify over a low heat for 20 minutes.

Meanwhile, mix together the yellow bean sauce and toasted sesame oil on a plate. Now it’s steak time! Put the steak on the plate and really rub the marinade all over, then set it aside for a few minutes.

Heat a wok over a high heat and add the vegetable oil. Pan-fry the steak for about 3 minutes on each side. This will cook it medium – but it’s your steak, so cook it how you like. If you want it a bit pinker, then cook it for up to 2 minutes each side. The super-high heat will seal the meat and keep it nice and succulent. As soon as the steak is cooked to your liking, put it on a chopping board, cover it with foil and let it rest for a bit.

Place another medium saucepan on the hob and half-fill with boiling water. Add the broccoli and boil for 2 minutes, then add the dried noodles and simmer for another minute. Drain and divide the broccoli and noodles between two large, deep soup bowls.

Using a fine sieve, strain the soup broth as you pour it over the noodles in each bowl, discarding the aromatics. Slice the steak into strips, then layer on top of the noodle soup. Garnish with spring onion (scallion) and fresh coriander (cilantro). Serve with a small pot of red chilli oil on the side for drizzling, and you’re good to go.

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From the book: The Noodle Cookbook

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