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
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Place the beef broth, lemongrass and garlic in a large pot; bring to a boil.
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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.
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Place the cinnamon and dried chili peppers in the dry skillet and toast over medium heat for 1 minute; add to the broth mixture.
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Reduce the heat and simmer the broth for 1 to 2 hours. Cool, strain and refrigerate overnight.
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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.
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Soak the rice noodles in hot water for 10 to 20 minutes or until soft; drain.
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Blanch the vegetables for about a minute. Using a slotted spoon, remove them from the boiling water and shock them in cold water.
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Season the broth to taste with the soy sauce. Season the steaks with salt and pepper and grill to your liking.
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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.