Thai Marinated Fillet Steak with a Red Curry Noodle Broth

Bring a pan of water to the boil. Also boil the kettle to make the stock - you will need 500ml of boiling water for each stock cube.

Finely chop the garlic, ginger and lemongrass.

Halve and juice the lime.

Place the fillet steaks in a large bowl and add half the garlic, half the lemongrass, ginger, half the lime juice, half the olive oil and season with salt and pepper.

Mix the steaks in the marinade and place in the fridge.

Finely chop the red onion.

Julienne the carrot, snowpeas and baby corn.

Place a wok over high heat and add the remaining olive oil.

Add the red onion, remaining garlic, lime leaves, lemongrass to the wok and stir fry until fragrant.

Add the red curry paste to the wok and the chicken stock, break the paste down with the back of a wooden spoon.

Place a frying pan over high heat.

When the red curry paste is fully disolved add half the coconut milk and combine.

Add the fillet steaks to the frying pan and cook on both sides for 2 mins.

Reduce the heat of the red curry broth to a low simmer.

Turn the fillet steaks.

Transfer the fillet steaks to the oven and cook until desired (roughly 5mins medium-rare, 7mins medium).

Add the carrot, baby corn and snowpeas to the red curry broth.

Remove the boiling water from the heat and add the egg noodles, let stand for 4-5mins.

Add the remaining lime juice, fish sauce, brown sugar and coconut milk as desired to the broth.

Drain the egg noodles and add to the red curry broth.

Remove the steaks from the oven and let stand for a couple of minutes

Distribute the broth and noodles among serving bowls.

Serve the steaks on the noodles topped with beansprouts.