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Vietnamese-Style Beef and Noodle Broth

Source of Recipe


Adapted from Eating Well (April / May 2005)






List of Ingredients



• 2 tsp vegetable oil
  
• 1 pound beef flank steak, very thinly sliced against the grain
  
• 4 cups chopped bok choy (about 1 pound)
  
• 1 (2- to 3-inch) piece unpeeled fresh ginger, sliced
  
• 2 cups reduced-sodium chicken broth
  
• 2 cups reduced-sodium beef broth
  
• 8 ounces wide rice noodles
  
• 2 tsp reduced-sodium soy sauce
  
• 1½ cups fresh beans sprouts
  
• 4 Tbsp chopped basil, or to taste
  
• 4 Tbsp thinly sliced green onions
  
• 4 Tbsp chopped fresh cilantro
  
• Lime wedges
  






Instructions



1. Heat oil in a large Dutch oven or large soup pot over high heat. Add beef and cook, stirring often, until just cooked, about 2 minutes. Transfer to a plate using tongs, leaving the juices in the pot.
   
   
2. Add bok choy to the pot and cook, stirring, until wilted, about 2 minutes. Add ginger and broths; cover and bring to a boil.
   
   
3. Add noodles and soy sauce; simmer until the noodles are soft, about 4 minutes. Return the beef to the pot and cook until heated through, 1 to 2 minutes more. Ladle soup into bowls and sprinkle with bean sprouts, basil, green onions and cilantro. Top with lime wedges.
   
   Makes 6 servings.