If the evening is cool, 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.
|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|
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- 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.
- Just before serving, add bok choy and broccolini.
- 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.