Ingredients
- 500 g (1 lb 2 oz) rump steak, trimmed and thinly sliced
- 3 garlic cloves, crushed
- 2½ teaspoons sesame oil
- 60 ml (2 fl oz/¼ cup) soy sauce
- 80 ml (2½ fl oz/⅓ cup) Chinese rice wine or medium-sweet sherry
- 1 litre (35 fl oz/4 cups) chicken stock
- 6 dried chillies
- 6 cm (2½ inch) knob of fresh ginger, peeled and cut into thin matchsticks
- 175 g (6 oz) bean thread noodles
- 300 g (10½ oz/1 bunch) baby bok choy (pak choy), trimmed and chopped
- ½ Chinese cabbage, trimmed and sliced
- 100 g (3½ oz) fresh shiitake or oyster mushrooms, sliced
- 300 g (10½ oz) firm tofu, cut into 2.5 cm (1 inch) chunks
- 150 g (5½ oz/1⅔ cups) bean sprouts, tails trimmed
- 1 large handful coriander (cilantro) leaves
- 2 spring onions (scallions), thinly sliced on the diagonal
- Chinese chilli sauce, to serve
Method
1. Put the beef, garlic, sesame oil, 1½ tablespoons of the soy sauce and 1½ tablespoons of the rice wine in a large bowl. Toss well to coat the beef, then cover and set aside while making the broth.
2. Pour the stock and 1 litre (35 fl oz/4 cups) water into a large saucepan. Add the chillies, ginger and remaining soy sauce and rice wine and slowly bring to the boil. Add the noodles and simmer for 2 minutes, or until beginning to soften, then stir in the beef mixture and simmer for 1 minute, or until the beef is partly cooked.
3. Add the bok choy, cabbage, mushrooms and tofu and cook for 2 minutes, or until the vegetables have wilted, the tofu is warmed through and the beef is cooked.
4. Divide the mixture among warm large, deep bowls. Serve the bean sprouts, coriander and spring onion separately for scattering over the soup. Serve with Chinese chilli sauce.
