Asian Beef Noodle Bowl

INGREDIENTS

• 8 ounces rice noodles
• 2 tablespoons olive oil
• 1 pound beef sirloin
• kosher salt and pepper, to taste
• 2-3 inches ginger root, unpeeled and sliced
• 6 cloves garlic, peeled and crushed
• 1 onion, peeled and cut in half
• 8 ounces mushrooms, sliced
• 8 cups beef stock
• 1/2 cup low sodium soy sauce
• 1-2 tablespoons chili garlic sauce
• 1 tablespoon fish sauce
• 1 pound broccoli, cut into florets
• 2 green onions, sliced
• 2-3 tablespoons lime juice
• kosher salt, to taste
• pepper, to taste

DIRECTIONS

1. Cook rice noodles according to package directions.
2. Season steak with kosher salt and pepper.
3. Heat olive oil in a large stock pot over medium high heat.
4. Sear steak until nice and brown on both sides – about 2 minutes per side. (The steak will not be cooked through.) Transfer to a cutting board and reserve.
5. Add a bit more oil if necessary and then add ginger, garlic, onion, and mushrooms to the pot. Cook over medium to medium high until mushrooms are tender – about 4-5 minutes.
6. Add stock, soy sauce, chili garlic sauce (start with 1T if you are spice sensitive), and fish sauce. Bring to a boil, reduce to a simmer, and let cook about 20 minutes.
7. Remove onion, garlic, and ginger from the pot. Slice onion and return to the pot. Discard garlic and ginger.
8. Add broccoli and lime juice to the pot and continue to cook until bright green and crisp tender. Adjust flavor with salt and pepper.
9. Slice steak into thin strips.
10. Divide noodles between serving bowls, add soup and steak.

Nutritional Information