Beef and Red Pepper Noodle Broth Beef and Red Pepper Noodle Broth

Beef and Red Pepper Noodle Broth

A light beef and red pepper broth, made with beef strips.

prep time
10 mins

cook time
15 minutes

4 people


  • 450g lean beef stir-fry strips
  • 2 teaspoons Chinese five-spice powder
  • 1-2 tablespoons soy sauce
  • 1 tablespoon prepared chilli or Szechuan sauce
  • 600ml good, hot beef or vegetable stock
  • 1 x 2.5cm piece fresh root ginger, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 175g fresh or dried fine egg noodles
  • 200g pak choi or green cabbage, shredded
  • 1 small red pepper, cored, deseeded and finely sliced and cut into half widthways
  • Small bunch spring onions, finely chopped
  • Large bunch freshly chopped coriander or flat-leaf parsley


  1. In a medium bowl dust the stir-fry strips in the Chinese five spice powder. Add the soy sauce and chilli or szechuan sauce. Cover and set aside.
  2. In a large pan add the stock, ginger and garlic. Bring to the boil, reduce the heat and simmer for 5 minutes.
  3. Add the noodles and pak choi or cabbage. Simmer for a further 1-2 minutes. Add the beef with the marinade mixture and the red pepper. Simmer for a further 2-3 minutes or until the noodles are tender. Remove from the heat, season if required and stir through half the spring onions and coriander.
  4. Divide the broth between four bowls and garnish with the remaining, spring onions and coriander.