Beef and mushroom broth

Babiche Martens

This steak and mushroom broth is a winner. While you get the broth steaming hot, cook the steak. One pot, one bowl each to serve, super simple and tasty. Use a quick-cooking, good cut of meat and cook fast and hot to create tender pink slices. Top with fresh bean sprouts.

Ingredients

1 Ltr	Beef stock (Main)
2 Tbsp	Hoisin sauce
2 Tbsp	Oyster sauce
3 slices	Fresh ginger
1 tsp	Fish sauce
250 g	Flat mushrooms, whole or halved
¼	Red peppers, sliced
1 bunch	Bok choy, cut into quarters
4 stalks	Broccolini, cut in half lengthways
400 g	Beef steaks (Main)
1 cup	Bean sprouts

Directions

1. Into a large pot place stock, hoisin sauce, oyster sauce, ginger and fish sauce. Bring to a simmer and add mushrooms and pepper, cooking to soften for a few minutes.
2. Just before serving, add bok choy and broccolini.
3. Preheat a frying pan to a high heat. Season steak and cook for 3-4 minutes each side, depending on the thickness. Remove and rest for a few minutes, then slice thinly and place on top of the broth. Garnish with bean sprouts.

More prep-ahead recipes from Angela

• Falafels with mini tortillas
• White and dark chocolate brownie