Ingredients:

250g beef steak, thinly sliced
1 tsp vegetable oil
150g oyster mushrooms, torn
150g Chinese cabbage, shredded
100g rice noodles (thin or medium)
1–2 tsp gochujang (adjust to taste)
500ml Freja Classic Beef Bone Broth
2 spring onions, sliced
Optional: sesame seeds for garnish

Method:

1. Soak or cook the rice noodles according to packet instructions. Drain and set aside.
2. In a small saucepan, warm the Freja Sipping Beef Bone Broth over medium heat. Stir in the gochujang until fully dissolved, add the oyster mushrooms and cook for 2-3 minutes.
3. While the bone broth is simmering, heat a separate pan over medium-high heat. Add the sliced steak and sear for 1–2 minutes on each side until lightly browned. Remove from the pan and allow it to rest for a couple of minutes.
4. Assemble the bowls by dividing the cooked rice noodles between two bowls. Pour the hot bone broth with mushrooms over the noodles. Arrange the shredded chinese cabbage and rested steak on top.
5. Finish with a sprinkle of sliced spring onions and sesame seeds, and serve straight away.