Vietnamese Beef-Noodle Soup with Asian Greens

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

one 8 ounce(s) sirloin steak

4 ounce(s) uncooked wide rice stick noodles

1 1/2 cup(s) thinly sliced yellow onion

3 whole cloves

2 cardamom pods

2 clove(s) of garlic halved

one 3 inch piece peeled fresh ginger thinly sliced

1 star anise

4 cup(s) fat-free, less-sodium beef broth

2 cup(s) water

1 tablespoon(s) less-sodium soy sauce

1 teaspoon(s) brown sugar

2 teaspoon(s) fish sauce

4 cup(s) baby bok choy leaves

1 cup(s) snow peas trimmed

1 small fresh thai chile thinly sliced into rings

1 cup(s) fresh bean sprouts

1/4 cup(s) fresh basil leaves

1/4 cup(s) fresh mint leaves

4 lime wedges

Directions:

1. Freeze beef for 10 minutes; cut across grain into 1/8-inch-thick slices.
2. Cook noodles according to package directions. Drain and rinse with cold water; drain.
3. Place onion and next 5 ingredients (through star anise) in a large saucepan; cook over medium-high heat for 5 minutes, stirring frequently. Add broth and 2 cups of water, bring to a boil. Strain broth mixture through a fine sieve over a bowl; discard solids. Return broth to pan. Add soy sauce, sugar, and fish sauce; bring to a boil. Add bok choy and snow peas; simmer 4 minutes or until peas are crisp-tender and bok choy wilts.
4. Arrange 1/2 cup noodles into each of 4 large bowls. Divide raw beef and chile slices 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. Serve with lime wedges.

By RecipeOfHealth.com