Vietnamese-Style Beef & Noodle Broth

By bakers_delight85

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.

Ingredients

• 2 tsp. canola oil
• 1 pound beef flank steak, very thinly sliced against the grain
• 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 tsp. reduced-sodium soy sauce
• 1 1/2 cups mung bean sprouts
• 4 Tbsp. chopped fresh basil, or to taste
• Lime wedges for serving
• Asian chile sauce (i.e. sriracha) for serving

Details

Servings 6

Preparation

Step 1

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 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.
Calories per serving: 235