Method

• 1.
  Place broth, soy sauce, cinnamon, star anise, chillies, ginger and 2 cups (500ml) water in a saucepan and bring to the boil. Reduce to a simmer and cook for 5 minutes to allow flavours to develop.

• 2.
  Add beef fillet and cook gently for 7 minutes for medium rare, adding the mushrooms in the last 2 minutes. Transfer beef and mushrooms to a plate, cover loosely with foil and rest for 5 minutes.
• 3.
  Reduce broth to very low to keep warm. Meanwhile, bring a large saucepan of salted water to the boil over high heat, add noodles and cook according to packet instructions, adding choy sum and sugar snaps in the last 30 seconds of cooking, then drain.
• 4.
  When you’re ready to serve, thinly slice the beef and divide among serving bowls along with noodles, choy sum, sugar snaps and mushrooms, then ladle in the broth.