ingredients

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• ✓200g dried vermicelli rice noodles
• ✓Olive oil spray
• ✓3cm piece fresh ginger, peeled and finely sliced
• ✓1 small red chilli, deseeded and finely sliced (optional)
• ✓1 bag Campbell's Beef Bone Broth
• ✓2 cups water
• ✓2 tbsp soy sauce
• ✓2 tbsp fish sauce
• ✓Juice of ½ lime
• ✓2 small carrots, cut into matchsticks
• ✓1 spring onion, thinly sliced
• ✓1 small bok choy, leaves separated
• ✓6 broccolini stalks, roughly chopped
• ✓250g lean beef steak, thinly sliced
• ✓Handful fresh coriander leaves
• ✓Lime wedges, to serve

method

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1. 1

   Prepare the vermicelli noodles according to packet instructions. Drain and set aside.

2. 2

   Spray a saucepan with olive oil and place over medium-high heat. Add the ginger and chilli and cook for 1 minute until fragrant.

3. 3

   Pour in the bone broth, water, soy sauce, fish sauce and lime juice. Bring to the boil, then reduce to a gentle simmer.

4. 4

   Add the carrot, broccolini and bok choy and cook for 3-4 minutes until tender-crisp.

5. 5

   Add the beef and cook for 2-3 minutes or until just cooked through.

6. 6

   Divide the noodles between bowls and ladle over the broth, beef and vegetables.

7. 7

   Top with spring onion, coriander and a squeeze of fresh lime.