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Beef and mushroom broth

  • Serves 4
  • 10 mins


2 x 300g thick Northern Ireland Farm Quality Assured

rump steaks

250g mushrooms

1 large garlic clove

2.5 cm (1 inch) piece of fresh ginger

1 carrot

6 spring onions

1 red chilli

Small bunch of coriander

2 x 5 ml (2 tsp) olive oil

125 ml teriyaki sauce

75 ml oyster sauce

2 x 15 ml (2 tbsp) rice wine vinegar

1 x 15 ml (1 tbsp) brown sugar

750 ml boiling water

1 x beef stock cube

300g cooked rice noodles


Chopping boards, knives, garlic crusher, peeler, grater, fork, brush, frying or griddle pan, tongs, plate, foil, large saucepan, wooden spoon, measuring spoons, measuring jug, kettle, fork, ladle, bowls.


  1. Prepare the vegetables, ginger and garlic:
  • Wipe the mushrooms and slice;
  • Peel the garlic and crush;
  • Peel the ginger and grate;
  • Top and tail the carrot, peel and chop into matchsticks;
  • Remove the tops of the spring onions and finely slice;
  • Remove the top of the chilli and finely slice (you may wish to remove the seeds);
  • Chop the coriander.
  1. Brush the steaks with a little of the olive oil.
  2. Heat the frying or griddle pan.
  3. Add the steaks to the pan and cook for 4-5 minutes on each side until cooked thoroughly.
  4. Once cooked, remove the steaks from the pan and place on a plate. Cover with foil and leave to rest.
  5. Heat the remaining olive oil in a large saucepan.
  6. Add the mushrooms and fry until golden brown.
  7. Stir in the teriyaki sauce, oyster sauce, rice wine vinegar, brown sugar.
  8. Make up the beef stock with boiling water. Add to the pan.
  9. Add the carrots to the saucepan and cook until tender.
  10. Stir in the noodles and spring onions.
  11. Thinly slice the steaks on a separate clean chopping board.
  12. Add the steak slices to the broth to warm through for 3 minutes.
  13. Ladle the broth into bowls.
  14. Sprinkle the chillies and coriander over the broth and serve.



Top tip


  • When preparing the chillies, wear gloves. Thoroughly wash hands and do not touch eyes or mouth.


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