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Vietnamese-Style Beef & Noodle Broth
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| 6 servings, 1 1/3 cups each | Active Time: 15 minutes | Total Time: 30 minutes Ingredients | |
| 2 teaspoons | canola oil |
| 1 pound | beef flank steak, very thinly sliced against the grain (see Tip) |
| 4 cups | chopped bok choy,, (1 small head, about 1 pound) |
| 4 cups | reduced-sodium chicken broth |
| 1 cup | water |
| 4 ounces | wide rice noodles |
| 2 teaspoons | reduced-sodium soy sauce |
| 1 1/2 cups | mung bean sprouts |
| 4 tablespoons | chopped fresh basil, or to taste |
Preparation
Heat oil in a Dutch oven or 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.
Add bok choy to the pot and cook, stirring, until wilted, about 2 minutes. Add broth and water, cover and bring to a boil. 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 into bowls and sprinkle with bean sprouts and basil. Serve hot.
Tips & Notes
Tip: If you have a little extra time before dinner, put the flank steak in the freezer for about 20 minutes to help make it easier to slice thinly.
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