PEPPERED SIRLOIN STEAKS with VIETNAMESE BROTH & NOODLES (Beef Pho)

METHOD

For the broth

Place the beef stock in a large saucepan and add the ginger, celery, garlic, star anise, cloves, coriander seeds and black pepper. Peel and trim the spring onions and add the trimmings to the stock.

Bring the stock to the boil and reduce the heat to a low simmer for 35-40 minutes. Allow the stock to cool slightly before passing through a sieve into another saucepan. Throw away the used spices and vegetables. Add the fish sauce and soy sauce to the broth to taste and set aside until required.

For the steaks

Remove the steaks from the fridge 25-30 minutes before you intend to cook them and allow them to come up to room temperature. Preheat a griddle pan until very hot. Season the steaks with a little sea salt and a drizzle of the cooking oil.

Once the pan is hot, gently place the steaks into the pan and sear for 3-4 minutes on each side. When the steaks are cooked to your liking, remove them and place them on a plate to rest for 8-10 minutes.

To serve

Finely slice the spring onions and red chilli and set aside.
Place the broth back on to a gentle heat and add the noodles. Warm
the broth until the noodles have heated through.

Place the noodles evenly into 2 large bowls. Top the noodles with the beansprouts, coriander and torn up Vietnamese coriander.

Remove the steaks to a chopping board and pour any resting juices into the broth. Carve the steaks into 8-10 thin slices and place them on top of the beansprouts.

Top up the bowls with the broth and sprinkle the spring onions and
red chillies on top to finish. Serve with extra herbs and lime wedges