A quick and hearty bowl that’s all about comfort and flavour — tender slices of air-fried sirloin on noodles in a spicy, aromatic broth, finished with a hit of black garlic and chilli.
Ingredients (Serves 1–2)
For the broth
1½ tbsp sunflower oil
1 banana shallot (or ½ small red onion), finely sliced
2–3 garlic cloves, finely sliced
20g fresh ginger, finely chopped
1 tsp Chinese five-spice powder
500ml chicken stock (made with ½ cube or homemade)
4 tsp dark soy sauce
2 tbsp East by Kwanghi Black Garlic Peanut Rayu
For the steak
200g sirloin steak, trimmed of fat
1 tsp sunflower oil
small pinch East by Kwanghi Spice Bag Seasoning ( available in Tesco )
For serving
70g dried medium egg noodles
small handful fresh coriander leaves
extra Black Garlic Peanut Rayu, to drizzle on top ( available in Tesco )
Method
Make the broth:
Heat the oil in a deep frying pan over medium heat. Add the shallot and garlic and cook for 3–4 minutes until soft and fragrant.
Stir in the ginger and five-spice powder for 30 seconds to bring out the aroma.
Pour in the chicken stock, soy sauce, fish sauce, and the black garlic peanut rayu. Simmer gently for 3–4 minutes.
Cook the steak:
Preheat the air fryer to 200°C.
Rub the sirloin with sunflower oil, five-spice powder, and a small pinch of spice bag seasoning.
Air fry for 5–6 minutes, turning halfway, for medium-rare (add another minute if preferred).
Rest for 3–4 minutes before slicing thinly.
Cook the noodles:
Boil the noodles according to the packet instructions (usually 3–4 minutes).
Drain and place into a warmed serving bowl.
Assemble:
Ladle the hot broth over the noodles.
Arrange the sliced steak on top.
Garnish with fresh coriander and drizzle extra Black Garlic Peanut Rayu for a glossy, spicy kick.
Tip:
For extra heat, stir more rayu through the broth before serving for a proper chilli beef punch.
