Peel the garlic and crush to a paste. Peel the ginger and thinly slice. Thinly slice the red chilli. Trim the mushrooms and thinly slice. Cut the pak choy into slices. Trim the scallions and finely slice. Cut out two wedges from one of the limes then squeeze out the remaining juice into a small bowl.
Trim any excess fat from the steaks and cut into thin slivers.
Place the miso broth in a large saucepan with the garlic, ginger, chilli and mushrooms. Bring to a simmer, then cover and cook for 5 minutes to allow the flavours to infuse.
Heat a large non-stick frying pan over a high heat. Add the rapeseed oil and stir-fry for 1-2 minutes until sealed and lightly browned. Check that it is cooked to your liking and tip on to a plate.
Add the pak coy to the infused broth, cover and cook for 1-2 minutes. Add the noodles, beef, scallions, spinach, fish sauce and enough lime juice to taste. Stir well to combine and simmer for another minute or so until the noodles are heated through.
Ladle the beef noodle miso broth into bowls and drizzle over the sesame oil. Garnish with the lime wedges and coriander to serve.
|5g fresh coriander leaves|
|1 teaspoon sesame oil (5g)|
|1 tablespoon reduced sodium soy sauce (15g)|
|1 tablespoon Thai fish sauce (15g)|
|40g baby spinach leaves|
|120g packet cooked Udon noodles|
|1 teaspoon rapeseed oil (5g)|
|400ml pouch miso broth|
|200g striploin steak|
|250g mushrooms (chestnut or ordinary)|
|1 mild red chilli|
|3cm piece fresh root ginger|
|2 garlic cloves|
|250g pak choy|