Spicy Seared Beef with Soy Broth


This spicy seared beef with soy broth, egg noodles and bok choy recipe is an excellent dish to prepare for dinner if you are feeling slightly adventurous! The easy to follow recipe breaks down all the steps, so even if you just came upon this recipe, you don’t have to worry about not being prepped early. You’ll have dinner on the table in just a few easy steps.

Seared Beef 

400g Beef Fillet

100ml Chilli Oil

2 tablespoons sea salt

1 teaspoon ground Szechuan pepper

2 teaspoons Chinese five-spice powder

50ml Vegetable Oil


In a bowl mix together the chilli oil, sea salt, Szechuan pepper and five spice.

Heat up a cast iron grid over a high heat.

Rub the 50ml vegetable oil on the beef fillet and season with salt, once the cast iron grid is smoking hot, sear the beef (about 20 seconds a side).

Once the beef is seared rub the chilli oil mixture on it and leave to rest before carving thinly.


Soy Broth

1L Beef Stock

1 Red Onion, quartered

2 sticks celery, cut into 3

1 Leek, split in half lengthways and then cut into 3

2 carrots, peeled and split in half

4cm piece of Ginger, sliced

4 Garlic cloves, crushed

300ml Soy Sauce

50ml Mirin

50ml Sake

1 Chilli, deseeded and split in half

4 pieces dried Galangal

1 tablespoon dried Lemongrass

50ml Sesame Oil


Heat up a heavy based pot over a high heat, pour the sesame oil into the pot and place the celery, leek, onions and carrot in the pot and sweat down, add the ginger, chilli and garlic and continue to cook until the vegetables are a caramel colour. Turn the heat to medium and add the mirin and sake, cook out the alcohol.

Once the alcohol has cooked out add the soy, dried lemongrass, dried galangal and beef stock, leave the broth on a medium heat until it starts to simmer, then turn to a low heat and leave to gently simmer for 3 hours.

After 3 hours strain the broth through muslin cloth.


1 packet cooked egg noodles

Carved beef

2 spring onion sliced

4 baby bok choy, broken into individual petals

Soy Broth

Deep fried shallots


Place the egg noodles at the bottom of the bowl and place the beef and bok choy on top, pour the hot broth over (the broth should be very hot as to cook the bok choy), garnish with deep fried shallots, spring onions and fresh coriander.


The Recipe was created by Liam Tomlin

Liam Tomlin was born in Dublin, where his career as a chef began at the age of 14. He gained experience in some of I Europe’s finest kitchens, before moving to Australia in 1991. … The author of two well-respected books, BANC and Season to Taste, Liam is proud to publish his third in South Africa.

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