Beef & Onion Noodle Soup

Heat the olive oil in a large saucepan over medium heat. Add the onions and cook for 12–15 minutes until soft and golden.

Stir in the garlic and cook for 1 minute, then add the sliced beef and cook until just browned.

Pour in the beef stock and soy sauce. Bring to a gentle boil, then simmer for 10 minutes so the broth takes on the beef and onion flavour.

Add the egg noodles and cook until tender, following the timing on the packet.

Season with the salt and black pepper. Ladle into bowls and finish with the spring onions and sesame seeds.