Rump Steak Miso Ramen With Sambal Mushrooms

Before you start cooking, take your steak out of the fridge, open the packet and let it adjust to room temperature, then boil a kettle

Add your egg[s] to a large pot of boiled water over a high heat

Boil for exactly 8 min for a perfect, mid-boiled egg, then fill a bowl of ice cold water and add the cooked egg[s] to the bowl and set aside, reserve the pot

Meanwhile, peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Trim, then slice your spring onion[s] finely

Slice your chestnut mushrooms finely

Wash your pak choi, then pat dry with kitchen paper, chop the roots from the pak choi and separate the leaves, discarding the roots, then chop any larger pak choi leaves in half

Reboil a kettle

Return the reserved pot to a medium heat with a drizzle of vegetable oil, once hot, add the chopped ginger, chopped garlic and miso and cook for 30 secs or until fragrant

Add 700ml [1L] [1.4L] boiled water and give everything a good mix up, then add your rice vinegar, pho broth paste, soy sauce and half your sambal (you'll use the rest later!) with 1 tsp [1 1/2 tsp] [2 tsp] sugar and simmer gently – this is your broth

While the broth simmers, heat a large, wide-based pan (preferably non-stick) over a high heat with a drizzle of vegetable oil

Pat your rump steak[s] dry with kitchen paper and season with a generous pinch of salt

Once very hot, add the steak to the pan

For rare, cook for 2 min max on each side; for medium-rare, cook for 2-3 min on each side; for medium, cook for 3-4 min on each side

Once the steak is cooked, transfer to a plate to rest (save the pan!)

Return the reserved pan to a medium high heat with a small knob of butter

Once hot, add the sliced mushrooms and cook for 3-5 min or until golden

Once golden, add the remaining sambal (not a fan of spice? Just add a little!) and cook for 30 secs or until fragrant – these are your sambal mushrooms

Add your medium egg noodles to the broth and bring to the boil over a high heat

Once boiling, cook for 4-5 min or until tender, then add the pak choi and cook for a further 1-2 min or until wilted

Once done, add any resting juices from the steak into the broth – this is your miso ramen

While the pak choi is cooking, peel the egg[s] and cut in half

Slice the rested rump steak finely on a clean board