Campbell’s made from scratch, 100% natural beef stock helps the busy weeknight cook get these healthy, warming good-for-the-soul bowls of goodness on the table in no time.

Ingredients

1 Ltr	Campbell's Beef Stock (Main)
2 Tbsp	Soy sauce
1 Tbsp	Thai green curry paste, use up to 2 Tbsp (Main)
2 Tbsp	Vegetable oil
1	Small onion, sliced
1	Red pepper, deseeded and sliced
400 g	Beef sirloin, or rump steak (Main)
1 head	Broccoli, a small one, chopped into florets (Main)
4 cups	Silverbeet, or spinach leaves, washed
300 g	Egg noodles, cooked to packet instruction (Main)
4	Lime wedges, to serve

Directions

1. Bring stock and curry paste to the boil in a large saucepan, then turn down to a simmer.
2. Meanwhile, heat oil in a large frying pan. Add the onion and red pepper and fry until soft. Remove to the side. Season the steak and fry 2-3 minutes on both sides to cook rare. Set aside to rest the steak for 5 minutes then slice into thin strips.
3. Add the broccoli to the simmering stock. When almost cooked add the silverbeet and the cooked noodles.
4. Ladle evenly among four warmed bowls and top with beef and peppers and onions. Serve with lime wedges for squeezing.