Beef Pho To Go

1 pack Harvey Beef Rump Steak Medallions (approx 500g) 2 Tbsp Extra Virgin Olive Oil For each Jar 1 Tbsp powdered stock or bone broth (chicken or beef) 1 tsp soy sauce ¼ tsp toasted sesame oil ½ tsp fish sauce 2 slices of fresh ginger, sliced 3mm thick ½ head of bok choy or similar leafy Asian green 5 snow peas, trimmed and thinly sliced 2 swiss brown mushrooms, thinly sliced 1 spring onion, thinly sliced 1 red chili, sliced thinly (add amount to taste) 50g ramen noodles, pre-cooked and cooled ½ cup mixed Asian herbs, leaves picked (we used coriander, mint and Thai basil) 1 lime, cut into quarters

This recipe calls for 5 x 500ml jars or containers to make five meals. 1. Remove Harvey Beef Rump Steak Medallions from refrigerator and bring to room temperature (approximately 10 minutes). 2. Heat olive oil in a fry pan over medium high heat. 3. Once the pan has reached temperature, add steak and cook on one side for 5 minutes, flip steak and cook for a further 2 minutes. Remove from heat and rest steak for 5 minutes. 4. Slice the steak very thinly (approximately 2-3 mm thick) and divide into five equal portions for use in each jar. 5. Using a 500ml jar or container, add to the jar: powdered stock / broth, soy sauce, sesame oil and fish sauce. 6. Shred bok choy and layer in the base of the jar together with ginger slices. 7. Top with cooked noodles. 8. Layer snow peas, mushrooms, and half of the spring onions and chili. 9. Add one portion of sliced steak into each jar (see step 4). 10. Top with fresh herbs, the remainder of the spring onions and chili and a wedge of lime. 11. Refrigerate until ready to eat. Repeat with remaining jars To Serve 1. When ready to eat, remove lime wedge and set aside for later use. Add 1-1 ½ cups of boiling water. 2. Stir or carefully shake to mix. 3. Finish with a squeeze of lime juice.

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