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.
Serves 4
Ingredients:
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
Lime wedges
Directions:
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..
