1 Kallo Organic Beef Stock Cube
1 red chilli, roughly chopped
2 cloves garlic, roughly chopped
5 cm piece of ginger, roughly chopped
1 leek, chopped
Small bunch of Thai basil leaves
Head of bok choy, chopped
4 nests of fine egg noodles
400 g rib eye or sirloin steak
Salt and pepper
4 spring onions, finely chopped
Small bunch of coriander leaves
1 lime, cut into wedges
Dissolve 1 Kallo Organic Beef Stock Cube in 500ml of boiling water in a large saucepan, then bring to a medium heat.
Add the chilli, garlic, ginger and leek along with the basil leaves, and cook for approximately 10 minutes.
Add the bok choy and noodles and cook for a further 5 minutes.
Meanwhile, brush the steak with a little oil and season both sides with salt and pepper, then place it on a hot griddle and cook for 2 minutes on each side. Remove and leave to rest for 5 minutes, before thinly slicing it.
Divide the broth between 4 bowls, top with thin slices of the steak, the spring onion and coriander leaves and serve with a wedge of lime.