Chinese Beef & Noodle Broth

This warming Asian-inspired broth couldn't be easier to make. On the table in 20 minutes, the fresh ginger and toasted sesame oil offer a fragrant flavour combination.
Serves 4
Total Time
20 Minutes
2 x 500ml of beef stock
150g pack of Waitrose Baby Topped Carrots, trimmed and cut into threes
3 tbsp of Kikkoman Less Salt Soy Sauce
25g of ginger, peeled and grated
2 tsp of toasted sesame oil
250g pack of rump steak stir-fry strips
235g pack of green pak choi, quartered lengthways
275g pack of fresh egg noodles
Sesame seeds to serve
Step 1
Place the beef stock, carrots and 1 tbsp of soy sauce in a large saucepan and gently bring to the boil, covered. Cook gently for 5 minutes.
Step 2
Meanwhile, mix the ginger, oil and remaining soy in a bowl and add the steak strips.
Step 3
Add the pak choi and noodles to the soup and cook for a further 2-3 minutes. Meanwhile, heat a frying pan and fry the steak for 4-6 minutes until browned, then stir into the soup. Divide between 4 bowls and sprinkle over some sesame seeds to serve.

Recipe courtesy of Waitrose & Partners

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