Ingredients
For the spicy coconut soup
1 tbsp vegetable oil
2 spring onions, chopped
1 garlic clove, chopped
¼ chilli, chopped
1 tsp curry powder
300ml/½pint coconut milk
1 vegetable stock cube, crumbled
150g/5½oz egg noodles, cooked
For the glazed beef
1 tbsp clear honey
½ lemon, juiced
2 tbsp sesame oil
2 tbsp soy sauce
salt and freshly ground black pepper
100g/3½oz sirloin steak
Method
1. To make the soup, heat the vegetable oil in a saucepan, add the spring onions and sauté until soft. Add the garlic, chilli and curry powder and cook for 1-2 minutes. Add the coconut milk, stock cube and egg noodles and cook gently for four minutes.
2. To make the glazed beef, mix the honey, lemon juice, sesame oil and soy sauce in a small bowl and marinate the beef in the sauce for five minutes. Heat a griddle pan until smoking hot, add the beef and cook for 2-3 minutes on each side. Remove from the heat and slice thinly.
3. To serve, pour the soup into a bowl and top with the glazed beef.
