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Ingredients

1 teaspoon coriander seeds
1 teaspoon cumin seeds
3 star anise
2 cloves garlic, crushed
350g New York-cut beef steak
1 tablespoon vegetable oil
3 cups (750ml) Massel beef stock
1 cinnamon stick
2cm piece ginger, sliced
2 tablespoons kecap manis (sweet soy sauce)
400g rice stick noodles, soaked in warm water for 20 minutes, drained
4 small bok choy, halved
1 bunch snake beans, cut into 4cm lengths

Method

Step 1 Place coriander, cumin and 1 star anise in a pestle and mortar and pound to a fine powder, then stir in garlic and 1/2 teaspoon salt. Rub mixture over beef and refrigerate for 15 minutes.
Step 2 Preheat oven to 190°C. Heat oil in an ovenproof frying pan and cook beef over medium-high heat for 2 minutes each side, then transfer to oven and cook for 5 minutes for medium-rare or until cooked to your liking. Remove from oven and rest, loosely covered, for 10 minutes.
Step 3 Meanwhile, place stock, 3 cups water, remaining star anise, cinnamon stick, ginger and kecap manis in a saucepan and bring to a simmer over medium heat. Simmer gently for 10 minutes.
Step 4 Add rice noodles, bok choy and snake beans and simmer, covered, for 2-3 minutes or until just tender. Divide vegetables and noodles among bowls, ladle over broth, then top with sliced beef.

Beef with bok choy and snake beans

How to make Beef with bok choy and snake beans

Ingredients

Method