- 400g ribeye steak, trimmed
- 2 tbs sunflower oil
- 4 tbs dark soy sauce, plus extra as needed
- 1 tbs sesame oil
- 4 garlic cloves, finely chopped
- 2 tbs fresh ginger, peeled, minced
- 1 tbs caster sugar
- 4 tbs rice wine vinegar, plus extra as needed
- 2L chicken or beef stock
- 2 tsp cumin seeds, lightly crushed
- 2 tsp coriander seeds, lightly crushed
- 3 whole star anise
- 2 lemongrass stalks, trimmed, sliced
- 150g (2 cups) mixed exotic mushrooms, brushed clean, large ones chopped
- 4 spring onions, roughly chopped
- 1 tsp fresh ginger, peeled, finely diced, to serve
- 2 garlic cloves, finely diced, to serve
- 70g (1/2 cup) peanuts, to serve
- 1 bunch mint, leaves picked, to serve
- 2 limes, cut into wedges, to serve
To make the soup, preheat a cast-iron pan over a moderately high heat until very hot. Rub the steak with sunflower oil and season with salt and pepper.
Sear the steak in the hot pan for about 3 minutes or until golden brown all over. Remove from the pan and set aside to rest.
Stir together the soy sauce, sesame oil, garlic, ginger, sugar and rice wine vinegar in a small mixing bowl until the sugar has dissolved.
Heat the stock in a large saucepan set over a moderate heat until simmering. Add the soy sauce mixture as well as the cumin seeds, coriander seeds, star anise and lemongrass. Return to a gentle simmer for 20 minutes.
Strain the broth through a fine sieve into a clean saucepan and return to a simmer. Cut the seared steak into thin slices.
Once the broth is simmering, add the mushrooms and spring onions, cooking them for about 6-8 minutes or until tender to the bite. Add the steak to the broth about 2-3 minutes before they are ready. Season the broth with more soy sauce and rice wine vinegar as desired.
To serve, ladle the soup into warm bowls and top with diced ginger, diced garlic, peanuts and mint leaves. Serve with lime wedges on the side for squeezing over.