Vietnamese Beef-Noodle Soup With Asian Greens, Okay Vietnamese/japanese
Ingredients
baby bok choy leaves4 cups
brown sugar1 teaspoon
cardamom pods2
fish sauce2 teaspoons
basil leaves0.25 cup
bean sprouts1 cup
ginger3 inch
mint leaves0.25 cup
garlic cloves2
less-sodium beef broth4 cups
lime wedges4
less-sodium soy sauce1 tablespoon
miso2 tablespoons
wide rice stick noodles4 ounces
sesame oil1 teaspoon
sirloin steak8 ounce
snow peas1 cup
star anise1
thai chile1 inch
water2 cups
onion1.5 cups
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Freeze beef for 10 minutes; cut across grain into 1/8-inch-thick slices.Cook noodles according to package directions.Drain and rinse with cold water; drain.Place onion and next 5 ingredients (through star anise) in a large saucepan; cook over medium-high heat 5 minutes, stirring frequently.Add broth and 2 cups water (dashi); bring to a boil.Strain broth mixture though a fine sieve over a bowl; discard solids.
Return broth to pan.Add soy sauce, sugar, fish sauce, and sesame oil; bring to a boil.Add bok choy and snow peas; simmer 4 minutes or until peas are crisp-tender and bok choy wilts.Add miso at the last minute.Arrange 1/2 cup noodles into each of 4 large bowls.Divide raw beef and chile slices sambal oelek evenly among bowls.Ladle about 1 2/3 cups hot soup over each serving (broth will cook beef).
Top each serving with 1/4 cup bean sprouts, 1 tablespoon basil, and 1 tablespoon mint.Serve with lime wedges.Makes 4 servings.
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