Categories: Asian

Ingredients

• 8 cups beef broth
• 2 stalks lemongrass
• 5 garlic cloves
• 3-inch piece ginger, cut in half
• 1 onion, cut in half
• 1 cinnamon stick
• 2 dried red chili peppers
• 2-inch piece of ginger, minced
• 1 small package of rice noodles
• 1 lb green vegetables
• 2 tbsp soy sauce
• 6 oz strip steak
• salt and pepper to taste
• 6 scallions, minced

Directions

1. Place the beef broth, lemongrass and garlic in a large pot; bring to a boil.

2. In the meantime, place the ginger and onion halves, cut-side down, in a dry skillet over high heat and cook until black. Add the onion and ginger to the broth mixture.

3. Place the cinnamon and dried chili peppers in the dry skillet and toast over medium heat for 1 minute; add to the broth mixture.

4. Reduce the heat and simmer the broth for 1 to 2 hours. Cool, strain and refrigerate overnight.

5. Before you are ready to eat, remove the broth from the fridge and skim off any fat that may have accumulated. Bring the broth to a simmer and add the minced ginger.

6. Soak the rice noodles in hot water for 10 to 20 minutes or until soft; drain.

7. Blanch the vegetables for about a minute. Using a slotted spoon, remove them from the boiling water and shock them in cold water.

8. Season the broth to taste with the soy sauce. Season the steaks with salt and pepper and grill to your liking.

9. To serve, slice the steaks into thin strips and place them in 6 large bowls. Add a portion of noodles and vegetables to the bowls and ladle the broth over the top.

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