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Mix the sesame oil and chilli paste together and brush over the rump steaks.
In a saucepan, combine the chicken stock, beef stock, water, light soy sauce, garlic, Chinese 5 spice, red chilli and ginger puree. Bring to the boil then reduce the heat and simmer for 10-15 minutes.
Pre-heat the grill to maximum. Cook the flavoured rump for approx. 3-5 minutes, remove from the grill and rest for at least 5 minutes.
To serve: Divide the cooked noodles between 4 bowls. Divide the rump and baby spinach evenly between the bowls and place on top of the noodles. Strain the stock into a clean pan, add the baby sweetcorn and bring back to the boil. Pour into the bowls. Top with the boiled eggs, coriander, spring onions, nori and sesame seeds.