High-protein Asian fondue with rump steak, star anise and rice noodles

High-protein Asian fondue with rump steak in a pho-style stock with star anise, cinnamon and ginger, served with rice noodles, Chinese leaf and beansprouts. A dinner with 40 g protein.

At a glance

• Serves 4
• Prep time: 30 min
• Cooking time: 40 min
• Total time: 70 min
• Calories: 421 kcal per serving
• Protein: 40 g
• Fat: 7 g
• Carbs: 47 g

Ingredients

• 2 onions
• 40g ginger
• 1500ml beef stock
• 1 cinnamon stick
• 600g rump steak
• 200g rice noodles
• 300g Chinese leaf
• 200g mung bean sprouts
• 1 bunch of spring onions
• 1 bunch of Thai basil
• 2 unwaxed limes
• 1 chilli
• 3 star anise
• 4 cloves
• 1 bunch of coriander
• 1 tbsp fish sauce

Method

You’ll need: frying pan · saucepan · fondue set · chopping board · knife · sieve · ladle

1. Halve the onions with their skins on and dry-fry them with the ginger in a frying pan for 5 minutes until the cut sides are dark.
2. Simmer the onions and ginger with the beef stock, star anise, cinnamon stick and cloves, covered, for 30 minutes. Pour the stock through a sieve and season it with fish sauce.
3. Put the rump steak in the freezer for 20 minutes, then cut it across the grain into wafer-thin slices.
4. Pour hot water over the rice noodles and leave them to soak for 5 minutes. Cut the Chinese leaf and spring onions into strips, pick the herb leaves, cut the limes into wedges and finely chop the chilli.
5. Pour the stock into the fondue pot and keep it at a simmer on the fondue burner. Cook the meat in fondue strainers for 1 to 2 minutes, and the Chinese leaf and beansprouts for 2 minutes.
6. Finally, divide the rice noodles, herbs, chilli and lime juice between bowls and pour the hot stock over them.

Good to know

The stock for this fondue tastes like Vietnamese pho: charred onions, star anise and cinnamon. The beef cooks in it in one to two minutes. At the end, what's left becomes a noodle soup with fresh herbs.

Swaps

Rump steak → chicken breast. Fish sauce → tamari (no fish; contains soya). Chinese leaf → pak choi. Rice noodles → glass noodles.

Cooking tips

Half-frozen, the meat can be sliced wafer-thin, and then it cooks in the strainer in 1 to 2 minutes. Char the onions and ginger really dark – that gives the stock its flavour.

Storage

The stock keeps in the fridge for 3 days and can be frozen for 3 months; use raw meat the same day.

Allergens

Contains fish (fish sauce); gluten-free, no milk, egg or nuts. In pregnancy, cook the beef and the beansprouts right through and keep raw meat separate.

Frequently asked questions

Can you freeze Asian fondue?

The stock keeps in the fridge for 3 days and can be frozen for 3 months; use raw meat the same day.

How long does Asian fondue keep in the fridge?

The stock keeps in the fridge for 3 days and can be frozen for 3 months; use raw meat the same day.

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