This soup uses ingredients that everyone should have as part of their Asian pantry. It also has the common Asian flavor combination of savory, sweet, sour and spicy.
Tip: Before slicing the steak, place it in the freezer for 20 minutes. The semi-frozen steak will be easier to cut.
1 lb. skirt steak sliced in 1/4 inch strips
2 Tbsp. soy sauce
1 Tbsp. rice wine vinegar
1 Tbsp. mirin
1 Tbsp. toasted sesame oil
1 tsp. Chinese five spice powder
1Tbsp vegetable oil
2 shallots, sliced
4 cloves garlic, minced
2 Tbsp. grated fresh ginger
1 jalapeño, seeds and ribs removed
4 c. beef broth
2 c. water
2 c.green cabbage, chopped
3 oz. dried rice noodles
2 Tbsp. fresh cilantro or parsley, chopped
1. In a large bowl, whisk together the soy sauce, rice wine vinegar, mirin, and five spice powder. Add the chopped steak, stirring well to coat. Cover and refrigerate for 30 minutes. Remove beef from marinade (save the marinade) and pat dry with paper towels.
2. Heat vegetable oil over medium-high heat. Add beef and stir constantly for 3 minutes, or until well browned. Remove beef from pot.
3. Add shallots, garlic, ginger and jalapeño, stirring for 4 minutes.
4. Stir in remaining marinade, beef broth and water. When simmering, reduce heat to medium and simmer for 15 minutes.
5. Stir in the chopped cabbage, browned beef, and rice noodles. Cook for 10 minutes.
6. Ladle into bowls and garnish with chopped cilantro and a lime wedge..