A super quick meal, packed full of flavour from the lightly spiced steak to the tang of sweet and sour pickled onions.
Making this speedy broth is rewarding in so many ways, from the delicious flavours that fill your kitchen as you carefully compile it, to the comforting feeling as your sip and slurp the noodles and bite into delicious meaty, spiced steak.
For the pickled onions
½ small red onion, finely sliced
1 tsp caster sugar
1 tsp white wine vinegar
For the broth
1½ tbsp Ghee
1 tsp Jamaican Jerk rub
500ml Beef Bone Broth
1 banana shallot, finely sliced
2–3 garlic cloves, finely sliced
20g fresh ginger, finely chopped
4 tsp soy sauce
2 tbsp chilli jam
For the steak
2 Grass Fed Everyday Beef Steak
A pinch of Jamaican Jerk
70g dried medium egg noodles
A small handful fresh coriander
A pinch of pure sea salt
To make the pickled onions, put the sliced onion in a small bowl and mix with the sugar and vinegar. Set aside and allow to marinate while you make the broth.
To make the broth, heat the ghee in a large pan. Fry the shallot and garlic for 3–4 minutes, or until softened. Add the ginger and Jerk seasoning and cook for a few seconds more, stirring constantly.
Pour in the beef broth and add the soy sauce, and chilli jam. Bring the liquid to a gentle simmer and cook for 3–4 minutes. Adjust the seasoning to taste, adding a little extra soy sauce if needed.
Preheat a cast iron griddle over a high heat.
For the steak, season the beef on both sides with a little salt, black pepper and Jamaican Jerk rub. Griddle the steak on each side for 1½–2 minutes, depending on its thickness. Transfer to a board and leave to rest for 4 minutes.
Cook the noodles in a pan of boiling water for 3–4 minutes, or according to the packet instructions, stirring occasionally. Drain and place into a warmed, wide shallow bowl.
Ladle the broth on top of the noodles. Slice the steak and arrange it in the bowl. Drain the pickled onions and scatter on top then finish with fresh coriander.