FREE
This recipe will take you 50 minutes
Serves 4
- 1 large garlic clove, peeled
- 4cm piece fresh root ginger, peeled and roughly chopped
- ½-1 red chilli (to taste), deseeded
- 1 small red onion, chopped
- ½ small pack fresh coriander, plus sprigs to serve
- 1 litre hot beef stock
- 4 eggs*
- 2 lean beef steaks, visible fat removed
- 1 cal cooking spray**
- 4 dried noodle nests (ramen, if you can get them)
- 200g can sweetcorn kernels, drained
- 2 medium carrots, cut into matchsticks
- 1 medium courgette, cut into matchsticks
- 4 spring onions, thinly sliced
- *When eating raw or partially cooked eggs or foods containing them, pregnant women, the elderly, babies and toddlers are advised to eat eggs showing the British Lion stamp or that are produced under the Laid in Britain scheme.
- **Search ‘cook’s tips’ in our member features section for need-to-know info on this ingredient.
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