We are proud to announce the launch of The Noodle Cookbook which is part of the incredible legacy Damien has left Mr Lee's to release. Damien’s passions ran deep and wide, he was never afraid of trying new things and he recently decided to venture into the world of food writers with The Noodle Cookbook, which features 101 wholesome and flavoursome noodle recipes for quick and healthy eating.
Over the coming months we will be giving you a glimpse into the book by sharing some of its healthy and tasty dishes. Today, in celebration of Chinese New Year, we thought we would share how to make a heart-warming Hong Kong Street Beef soup, which is the original kitchen recipe Chef Andy Chu and Damien got inspiration from to develop our tasty noodle cup version.
Hong Kong Street Beef
A big beefy hug
Serves 2 - Showing off - Wok to wonderful in 30 minutes – Hero ingredients: ginger and broccoli
Mr Lee’s Hong Kong Street Beef noodle pot is a customer favourite, so we just had to adapt it for our very first cookbook. The richly flavoured and aromatic soup base, combined with the savoury hit of the steak, wraps you in a warm, beefy blanket of contentment. It’s the best kind of comfort food: tastes like it took hours, but ready in minutes. Winner!
1 tablespoon crushed yellow bean sauce
1 teaspoon toasted sesame oil
½ tablespoon vegetable oil 250g (9oz) ribe-eye steak, or use sirloin / porterhouse if you prefer
85g (3oz) sprouting broccoli, or use regular broccoli cut into bite-sized pieces
120g (4 ½ oz) dried thin wheat noodles (or use thin rice noodles for a gluten-free alternative)
For the soup
230 g (8 ¼ oz) lean minced (ground) beef, or substitute
900 ml (1 ½ pints) of ready-made fresh beef stock
2 small onions finely diced
2 whole star anise
1 large black cardamom pod
½ teaspoon Chinese five-spice powder
1 teaspoon ginger paste, or 2.5 cm (1 inch) piece of fresh root ginger, finely chopped
½ teaspoon sea salt, or to taste
½ teaspoon finely ground black pepper
1 tablespoon crushed yellow bean sauce
900ml (1 ½ pints) boiling water (if not using stock)
For the garnish
1 spring onion (scallion) finely sliced.
Handful of fresh coriander (cilantro) roughly torn (optional)
2 tablespoons chilli oil (optional)
1. Heat a medium saucepan over a medium-high heat and brown the minced beef (if using).
2. Add all the other soup ingredients except the water or stock. Keep stirring for 2-3 minutes then add the water (or stock, if using). Cover the pan with a lid and leave all those lovely flavours to simmer and intensify over a low heat for 20 minutes.
3. Meanwhile mix together the yellow bean sauce and toasted sesame oil on a plate.
4. Now it’s steak time! Put the steak on the plate and really rub the marinade all over, then set aside for a few minutes.
5. Heat a wok over a high heat and add the vegetable oil. Pan-fry the steak for about 3 minutes on each side. This will cook it medium – but it’s your steak so cook it how you like. If you want it a bit pinker, then cook it for up to 2 minutes each side. The super-high heat will seal the meat and keep it nice and succulent. As soon as the steak is cooked to your liking put it on a chopping board, cover it with foil and let it rest for a bit.
6. Place another medium saucepan on the hob and half-fill with boiling water. Add the broccoli and boil for 2 minutes, then add the dried noodles and simmer for another minute. Drain and divide the broccoli and noodles between two large deep soup bowls.
7. Using a fine sieve, strain the soup broth as you pour it over the noodles in each bowl, discarding the aromatics. 8. Slice the steak into strips, then layer on top of the noodles soup. Garnish with spring onion (scallion) and fresh coriander (cilantro). Serve with a small pot of red chilli oil on the side for the drizzling and you’re good to go.
The Noodle Cookbook launches on 4th March in the UK and is now available to order from Amazon UK