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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
2 teaspoon(s) grape seed oil |
1 white onion thinly sliced |
2 teaspoon(s) chinese five-spice powder |
5 ounce(s) bok choy chopped |
7 ounce(s) rice vermicelli noodles soaked in hot water for 5 minutes |
8 ounce(s) top sirloin beef trimmed of visible fat and very thinly sliced |
4 green onions thinly sliced |
1/2 cup(s) cilantro sprigs |
1/2 teaspoon(s) sesame oil |
2 teaspoon(s) low-sodium tamari soy sauce optional |
1 teaspoon(s) sambal oelek or sriracha hot chile sauce optional |
Directions:
1. In a large pot, heat grape seed oil on medium-high. Add white onion and cook, stirring frequently, until translucent, about 4 to 5 minutes. Add five-spice powder and cook, stirring, until fragrant, about 1 minute. Add broth and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Add bok choy.
2. Drain noodles well and discard water. Divide noodles evenly among 4 large bowls. Top each bowl with 2 oz. raw beef.
3. To serve, ladle broth-bok choy mixture into each bowl over beef, dividing evenly. The heat of the broth will cook the beef to medium-well, about 30 seconds. Garnish each bowl with green onions, cilantro and a few drops of sesame oil. If desired, drizzle 1/2 tsp sauce sauce and 1/4 tsp hot chile sauce over top of each bowl. Serve immediately.
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