Noodle soup with five spice beef.

Due to a small emergency the beef got a tad to medium, should be medium rare for this dish.

S4

500g rump steak
400g rice noodles
500ml chicken stock or deli bought chicken stock
1 rec chili, deseeded and chopped
2 scallions, chopped
15ml grated ginger
7,5ml five spice powder
5ml chili powder
45ml vegetable oil

Cook the noodles according to instructions.
Combine the stock, chili and ginger in a pot and bring to the boil, then turn down and keep warm.
Mix the five spice powder and chili powder in the oil. Toss the beed in the mix.
Fry the beef over high heat for about 3 min each side.
Portion the noodles into bowls, slice up the beef and place on the plates and scatter the onions over the dish. Finish with pouring the stock around the dish.

drink: black label