Easy Beef Pho noodle bowl

Recipe by: Claire Winstanley  

Serves: 4
Preparation time: 15 minutes
Cooking time: 5 minutes
 
Free range beef half fillet (avg 800g)
2 tablespoons sesame oil
1 teaspoon Sriracha seasoning
1 teaspoon 5 spice blend
1.5L Organic liquid beef stock
Blue elephant sweet basil
2 cloves garlic, grated
2 thumb sized pieces fresh ginger
300g Medium rice noodles
Green beans, halved
6 spring onions, finely sliced
1 red chilli, finely sliced
Fresh mint, for serving
Fresh basil leaves, for serving
Purple micro basil, for serving
Micro coriander, for serving
Sriracha sauce
2 Limes, wedges
 
Rub the beef fillet sesame oil and then in the sriracha seasoning and 5 spice. Heat a non-stick pan to a high heat and sear the beef, turning every 1-2 minutes to ensure all sides are browned. The meat will still be very rare, your aim is to simply sear the beef as the beef broth will cook the meat further later.
Remove from the pan and set aside to rest.
Grate ½ the ginger and the other half cut into fine matchsticks.

In a large medium-heated pot add a little oil, garlic and the grated ginger and fry lightly. Add the beef stock to the pot and bring to the boil. Once boiling add the rice noodles and beans. Cook until the noodles have softened. Remove from the heat and dish into individual bowls. Finely slice the beef fillet and distribute between the bowls. Top with spring onions, mint, basil and micro leaves and finish with extra Sriracha sauce and lime juice.