Author: Arun Kumar

Name: Hong Kong Street Beef (A Big Beefy Hug)
Total time: 30 min
Yield: 2
Ingredients: 1 tbsp crushed yellow bean sauce; 1 tsp toasted sesame oil; ½ tbsp vegetable oil; 250g/9oz rib-eye steak, or use sirloin/porterhouse if you prefer; 75g/3oz sprouting broccoli, or use ordinary broccoli cut into bite-sized pieces; 125g/4½oz dried thin wheat noodles (or use thin rice noodles for a gluten-free alternative); For the soup; 230g/8¼oz lean minced beef, or substitute; 2 small onions, peeled and finely diced; 2 whole star anise; 1 large black cardamom pod; ½ tsp Chinese five-spice powder; 1 tsp ginger paste, or 2.5cm/1in piece of fresh root ginger, peeled and finely chopped; 1 tsp garlic paste, or 2 cloves garlic, crushed and chopped; ½ tsp sea salt, or to taste; ½ tsp finely ground black pepper; 1 tbsp crushed yellow bean sauce; 900ml/32fl oz ready-made fresh beef stock or boiling water; For the garnish; 1 spring onion, finely sliced; A handful of fresh coriander, roughly torn (optional); 2 tbsp chilli oil (optional)

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