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for
4
people
Babiche Martens
By
Angela Casley
Food writer for Viva
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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 |
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Directions
- 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.
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