Vietnamese Beef-Noodle Soup With Asian Greens, Okay Vietnamese/japanese

Name: Vietnamese Beef-Noodle Soup With Asian Greens, Okay Vietnamese/japanese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4 cup Bok Choy (4 cups baby bok choy leaves); 1 tsp Brown Sugar (1 teaspoon brown sugar); 2 pieces Cardamom (2 cardamom pods); 2 tsp Fish Sauce (2 teaspoons fish sauce); ¼ cup Thai Basil (1/4 cup fresh (thai) basil leaves); 1 cup Sprouts (1 cup fresh bean sprouts); 3 pieces Ginger (1 (3-inch) piece peeled fresh ginger, thinly sliced); ¼ cup Mint (1/4 cup fresh mint leaves); 2 pieces Garlic (2 garlic cloves, halved); 4 cup Fat Free Less Sodium Beef Broth (4 cups fat-free, less-sodium beef broth); 4 pieces Lime (4 lime wedges); 1 tbsp Soy Sauce (1 tablespoon less-sodium soy sauce); 2 tbsp Miso (2 tablespoons light miso); 4 oz Rice Noodles (4 ounces uncooked wide (maifun) thin rice stick noodles); 1 tsp Sesame Oil (1 teaspoon sesame oil); 8 oz Sirloin Steak (1 (8-ounce) sirloin steak); 1 cup Snow Peas (1 cup snow peas, trimmed); 1 piece Star Anise (1 star anise); 1 piece Thai chili (1 inch small fresh Thai chile, thinly sliced into rings (no thai chiles town anywhere!); 2 cup Bottled Drinking Water (2 cups water (I used dashi)); 1 ½ cup Yellow Onion (1 1/2 cups thinly sliced yellow onion)

30 minAmerican

Servings4

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Dairy Free

Ingredients

For 4 servings

Bok Choy4 cup · 4 cups baby bok choy leaves
Brown Sugar1 tsp · 1 teaspoon brown sugar
Cardamom2 pieces · 2 cardamom pods
Fish Sauce2 tsp · 2 teaspoons fish sauce
Thai Basil¼ cup · 1/4 cup fresh (thai) basil leaves
Sprouts1 cup · 1 cup fresh bean sprouts
Ginger3 pieces · 1 (3-inch) piece peeled fresh ginger, thinly sliced
Mint¼ cup · 1/4 cup fresh mint leaves
Garlic2 pieces · 2 garlic cloves, halved
Fat Free Less Sodium Beef Broth4 cup · 4 cups fat-free, less-sodium beef broth
Lime4 pieces · 4 lime wedges
Soy Sauce1 tbsp · 1 tablespoon less-sodium soy sauce
Miso2 tbsp · 2 tablespoons light miso
Rice Noodles4 oz · 4 ounces uncooked wide (maifun) thin rice stick noodles
Sesame Oil1 tsp · 1 teaspoon sesame oil
Sirloin Steak8 oz · 1 (8-ounce) sirloin steak
Snow Peas1 cup · 1 cup snow peas, trimmed
Star Anise1 piece · 1 star anise
Thai chili1 piece · 1 inch small fresh Thai chile, thinly sliced into rings (no thai chiles town anywhere!
Bottled Drinking Water2 cup · 2 cups water (I used dashi)
Yellow Onion1 ½ cup · 1 1/2 cups thinly sliced yellow onion

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Steps

1Freeze beef for 10 minutes; cut across grain into 1/8-inch-thick slices.Cook noodles according to package directions.
2Drain and rinse with cold water; drain.
3Place onion and next 5 ingredients (through star anise) in a large saucepan; cook over medium-high heat 5 minutes, stirring frequently.
4Add 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.
5Add soy sauce, sugar, fish sauce, and sesame oil; bring to a boil.
6Add bok choy and snow peas; simmer 4 minutes or until peas are crisp-tender and bok choy wilts.
7Add 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.
8Serve with lime wedges.Makes 4 servings.