INGREDIENTS

METHOD

400 g striploin Broth: 750ml beef stock 250ml water 1 clove garlic, crushed 1T sugar 1 T soy sauce 1 slice ginger Noodles: 250g thin egg noodles Greens And Shiitake: 50g Ong Choy (water spinach) 12 Chinese chives 12 dried shiitake mushrooms Chilli Paste: 4 fresh red chillies, seeded 2 tb lemon juice 1 tb sugar 1 tb fish sauce ½ cup roasted blanched peanuts Fondant Potatoes: 12 potato discs 5mm thick, cut with a 6cm plain round cutter ½ cup beef stock 150g unsalted butter Sea salt Freshly milled black pepper

Method Remove all fat and sinew from beef and slice thinly. Put all the stock ingredients in a saucepan and bring to the boil. Strain and discard the garlic and ginger. Set aside. Soak dried mushrooms in hot water for 30 minutes, drain, remove & discard stalks and halve. Cook noodles in boiling water until tender, and drain. Puree chilli paste ingredients together to form a smooth paste. To Serve Put ¼ of the hot noodles into each of 4 warmed bowls. Put some of the raw beef on top of the noodles. Bring the broth to the boil and add the greens and shiitake and let the greens wilt. Spoon some of the greens, shiitake and broth over the beef. Top with a teaspoon of chilli paste.