Beef Strips in a Pho-Style Soup

Lower the heat to medium and cook for another 1-2 mins on each side if you want it medium-rare. Once cooked, transfer to a board, cover and allow to rest. Meat is safe to eat when the outside is browned. TIP: Cook for 1-2 mins extra on each side if you like it more well done. Slice the meat thinly after resting.

Meanwhile, halve, peel and thinly slice the onion.Trim the carrot, then coarsely grate (no need to peel). Roughly tear the basil leaves. Trim the pak choi, then separate the leaves. Cut each leaf in half lengthways down the middle. Slice the chillies thinly at an angle widthways. Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.

Return the pan to a medium-high heat with a drizzle of oil (if required). Add the onion, carrot and ginger and fry until softened stirring occasionally, 4-5 mins. Add the thai style spice mix and fry for another minute. Add 500ml water(double for 4p), worcestershire sauce and stock to the pan and bring to a boil.

Break the noodles gently and add to the broth with the sliced chilli (add less if you dont like the heat), beef, pak choi and basil. Cover and simmer for 4-6 mins. Season to taste with salt and pepper.