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In a small bowl, mix together the sesame oil and chilli paste and brush over the rump steaks.
In a saucepan on the hob, 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. Strain the stock into a clean pan, and set aside.
Pre-heat your favourite George Foreman Grill to maximum. Cook the flavoured rump for approximately 3-5 minutes, then remove from the grill and rest for at least 5 minutes.
Add the baby sweetcorn to your strained broth and bring to the boil.
To serve: Divide the cooked noodles between 4 bowls. Divide the rump and baby spinach evenly and place on top of the noodles, then pour over the broth. Top with the boiled eggs, coriander, spring onions, nori and sesame seeds.