• 350 g budget rump, 
 fat trimmed
  • 3 L prepared chicken stock
  • 1 star anise
  • 1 tablespoon julienned ginger
  • 1 red chilli, finely sliced
  • 1 tbsp Chinese cooking wine
  • 1 tbsp soy sauce
  • 250 g dried thin noodles
  • 1 bunch of choy sum, trimmed, cut into 5cm lengths


  1. Heat a chargrill pan over high heat. Lightly spray 
the beef with olive oil and season all over with salt and pepper. Cook steaks for 2 min each side for medium rare or until cooked to your liking. Remove, rest for 
5 min then thinly slice.
  2. Place the chicken stock, star anise, julienned ginger, red chilli, cooking wine and light soy sauce into a large saucepan and bring to the boil. Reduce heat to medium- low and simmer for 8 min.
  3. Meanwhile, cook the dried noodles in a large saucepan of boiling water according to packet directions. Drain and refresh under cool water and divide between serving bowls.
  4. Add choy sum to the soup and cook for a further 1-2 min or until just tender. Ladle the soup over noodles and top with sliced beef. Garnish with garlic chives, 
a drizzle of sesame oil and season with ground black pepper if desired.