Remove all ingredients from the fridge 30 minutes before cooking to allow them to reach room temperature.

Empty the broth into a pan and put over a medium heat with a lid on.

Fill and boil a kettle.   

Rinse the chillis, beansprouts, spring onions and herbs.  Put the beansprouts to one side and roughly chop everything else. Cut the limes into quarters.

Remove the steak from the packaging. Slice the garlic into thin slices

Put everything to one side.

Once the kettle has boiled, pour boiling water over the rice noodles in a separate pan or bowl.

After 2 minutes, remove the noodles from the pan and rinse under fresh water. They should be a little bit “al dente” as they will continue cooking in the bowl.   Add them to your bowl(s).

Heat a frying pan on a medium heat and add a tablespoon of oil. Once heated add the garlic slices and fry until golden. Remove from the pan and increase the heat to high, once hot add the steak and fry on each side for 30 seconds (rare), 1 minute (medium) or 2 minutes (well done). Remove from the pan and slice into thin strips.

Lay the steak and garlic slices on top of the noodles.

The broth should be boiling by now. Once you’re happy that it is, pour it on top of the noodles and steak

The boiling liquid will cook the steak further - if you prefer it cooked well then pour the broth directly on top.  Pouring it away from the steak will leave it a bit rarer.

Crunchy spring onion and beansprouts will give spice and texture, a squeeze of zingy lime brings it to life, a dash of chilli for heat (be careful, they are HOT!) and the herbs for freshness. They all change the flavour slightly so do not add too much at once but experiment to find the perfect balance for you.

ENJOY!!