I have extra flank steak and I’m stretching it for this recipe. Tip: When using cooked meat in a soup, add it right before serving (to avoid over-cooking it and causing it to become tough.) The meat should just have enough time to warm up with the other ingredients before it is spooned into a bowl.

Ingredients:

1 pkg of rice noodles

2 cups of cooked, sliced steak

1 tsp of dark sesame oil

2 Tbsp of vegetable oil

1 medium onion, sliced

1 tsp of minced ginger root

2 cloves of garlic, minced

1 16 oz package of shiitake mushroom

1 head of bok choy, chopped

1 tsp of salt

1 tsp of pepper

8 cups of beef broth

1 Tbsp of Sriracha sauce

2 green onions, sliced

5 oz of bean sprouts

1 red chile pepper, diced

Begin by preparing rice noodles.  Place the dry noodles in a large bowl and fill with water until all noodles are covered.  Wait 8 minutes and then drain.  Set aside.

Meanwhile, in a large stock pot, heat sesame and vegetable oil.  Add onion, garlic and ginger root.  Cook 5 minutes, stirring occasionally.  Add mushrooms, salt and pepper.  Continue to cook for two more minutes.  Add beef broth and Sriracha.   Stir.   Add bok choy.

Bring to boil, about 20 minutes or so.  Bring heat to simmer.  Add bean sprouts.  Cook 10 more minutes. 

When ready to serve, place a portion of the prepared noodles in a bowl.  Ladle soup over noodles and top with green onion, a few more sprouts and red chile pepper.