Flank Steak in Asian Beef Broth and Noodles

Submitted - Ben
Views - 224
Serves - 2


2 Hanger steaks, room temp marinated
150g Sugar snaps
3 Spring onions, 1 chopped
3 tbsp dark soy sauce (sweeter than light soy sauce)
1 ½ tbsp. honey
Juice of half lime
½ thumb size Ginger, minced
1 Garlic clove, minced
1 tbsp Chinese cooking wine
1 tsp sesame oil
2 tbsp Chinese five spice
250ml Beef stock
½ chilli, sliced
2 eggs, poached
Salt and Pepper
2 nests of your noodles of choice


Start by bringing flank steak to room temp. If it is not marinated, season with liberally with salt and pepper.

In a saucepan, add 250ml beef stock,3 tbsp soy sauce, 1 ½ tbsp. honey, 1 tsp sesame oil, 2 tbsp Chinese five spice, ginger and garlic.

Bring a saucepan of water to the boil and cook noodles per package instruction.

Get either a frying pan or griddle pan very hot. Add sugar snaps and 2 whole spring onions. Take the steaks, pat dry and rub in a small amount of olive oil. When the pan is ready, sear the hanger steaks for 1 ½-2 minutes on either side for the meat to be cooked rare.

When the steak is cooked to your desire, let rest for 5mins before you even think of cutting into it. That part is not optional, this helps with all the juices going back into the meat.

While the meat is resting, poach the two eggs.

Add the noodles, sugar snaps, spring onions, lime juice and fresh chilli into the beef broth and serve between two bowls. Place sliced (against the grain) steak on the noodles and top with a poached egg and fresh spring onion.