Recipe and image courtesy of Meat & Livestock Australia
PREPARATION: 25 minutes + standing / resting
COOKING: 15 minutes
- 2 x 200g beef sirloin steaks, fat trimmed
- 200g packet rice noodles
- 2 tbsp peanut oil
- 2 red onions, halved lengthwise, roughly chopped
- 4cm piece ginger, finely grated
- 750ml (3 cups) chicken stock, salt reduced
- 80ml (1/3 cup) AYAM™ Soy Sauce
- 2 tbsp AYAM™ Fish Sauce
- 2 tbs brown sugar
- 3 long red chillies (optional), thinly sliced
- 100g punnet baby corn, halved lengthwise
- 100g snow peas, trimmed
- ¼ cup roughly chopped coriander, plus extra sprigs, to serve
- 2 lemons, juiced
- 2 tomatoes, halved lengthwise, cut into wedges
- Cubed, firm tofu, to serve
- Preheat a lightly greased char grill pan over high heat. Cook steak for 2½ minutes each side or until cooked to your liking. Rest, covered loosely with foil, for 5 minutes before slicing thinly.
- Place noodles into a large bowl and pour over enough hot water to cover. Stand for 15 minutes or until softened, then drain.
- Heat oil in a large saucepan over high heat. Add onions and ginger and cook, stirring, for 5 minutes or until onion is soft. Add stock, soy sauce, fish sauce, sugar, 2 chillies and coriander. Bring to the boil, stir in corn and snow peas, and simmer for 5 minutes. Reduce heat to low and stir through lemon juice (if you like, adjust seasoning with fish sauce if necessary). Leave soup over low heat until ready to serve.
- To serve soup, divide noodles and very thinly sliced sirloin among bowls with remaining chilli, tomatoes and extra coriander sprigs. Using a ladle, divide soup mixture among bowls and scatter with tofu.
HINTS & TIPS
* Alternatively, omit the cooking method of the sirloin and very thinly slice. Place on top of noodles before ladling over sinigang.
* Substitute chillies with 1 small capsicum, thinly sliced.