Beef and Red Pepper Noodle Broth | Recipe | Simply Beef & Lamb

Ingredients

• 450g lean beef stir-fry strips
• 2 teaspoons Chinese five-spice powder
• 1-2 tablespoons soy sauce
• 1 tablespoon prepared chilli or Schezuan 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