Vietnamese Beef Noodle Soup

• In a large saucepan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return saucepan to medium-high heat and cook ginger paste and tamarind seasoning, until fragrant, 1 minute.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

• To saucepan, add the boiling water (3 cups for 2 people / 6 cups for 4 people), oyster sauce, salt, the soy sauce and brown sugar, stirring to combine. Bring to the boil. • Add egg noodles and trimmed green beans, then cover with a lid. Reduce to a simmer and cook until noodles are tender, 4-5 minutes. • In the last minute, return cooked beef strips and gently stir noodles with a fork to separate.