Directions

To Make Stock

1. In a large saucepan, add skirt steak and water. Bring it to a boil. Skim off any impurities that float to the top. Add onions, cloves of garlic and black pepper. Simmer stock for about 1½ hrs.
2. Discard onion, garlic and black pepper from stock. Take meat out and let it cool. Shred or cut meat into 5cm shreds. Set meat side. Set drained stock aside.

To Cook

1. Heat oil and chilli oil in a large saucepan. Add chilli powder and garlic, sauté over a gentle heat for about 2 mins, taking care not to burn chilli powder. Turn off the heat.
2. Add meat and then all the remaining ingredients (except stock, noodles and eggs). Mix well and let sit to marinate for at least 15 mins.
3. Add stock to the seasoned meat and vegetables. Bring this to a boil, then simmer for about 5 mins. Add in the noodles, then pour in the eggs in streams. Season with salt. Remove from heat and serve hot.

Tips – How to Cook Braken

1. Soak dried bracken at least overnight in cold water.
2. Boil rehydrated bracken for about 5-10 mins.
3. Drain bracken and soak again in cold water for about 1 hr. Drain until ready to use.