Ingredients
1ozchubby section ginger,(1 inch)
3medium large green onions
2star anise,(12 to 16 robust points total)
3inchslender cinnamon stick,broken in half
3wholecloves
4cupslow sodium beef broth,preferably swanson
4cupslow sodium chicken broth,preferably swanson
2cupswater
1tspfine sea salt
1½tbspfish sauce
1tsporganic sugar,,(or 2 tsp) maple syrup, optional
10ozdried medium flat rice noodles,aka pad thai noodles
2tbspcanola or other neutral oil,plus more as needed
12ozwell trimmed beef steak,such as top sirloin, tri tip, or flank steak, cut across the grain into bite size strips a scant 1⁄4-inch thick
¼tsprecently ground black pepper,plus more as needed
¾tspwhite or brown sugar
1tspcornstarch
2tspfish sauce
2tspsoy sauce
2clovesgarlic,finely chopped
2ozyellow or red onion,cut along the grain into narrow wedges
¼cupfresh cilantro,chopped, leafy tops only
4handfuls bean sprouts
2orthai serrano chiles,or 1 sliced jalapeño fresno, thinly sliced with seeds intact
6sprigs mint
6sprigs thai basil
6lime wedges
hoisin sauce
sriracha sauce
Preparation
Peel then slice the ginger into 6 to 8 coins. Smack the coins with the flat side of a knife to slightly crush, then set them aside.
Thinly slice the green parts of the green onion to yield ¼ cup. Set aside for garnish. Cut the leftover sections into pinkie-finger lengths, smack with the flat side of the knife, then add to the ginger.
In a 4-quart pot, toast the star anise, cinnamon, and cloves over medium heat for 1 to 2 minutes until fragrant. Add the ginger and green onion sections. Stir for 30 seconds, until aromatic.
Slide the pot off the heat, wait about 15 seconds to cool a bit, then pour in the beef and chicken broths.
Return the pot to the burner, then add the water and salt. Bring to a boil over high, then lower the heat to gently simmer, uncovered, for 30 minutes.
When the broth is done, pour it through a fine-mesh strainer positioned over a 3-quart pot; discard the solids. There should be about 8 cups; if the yield is way off, add water to dilute or boil down to concentrate.
Season the broth with fish sauce and sugar to create a strong savory-sweet note. Keep the broth warm over medium heat. If it comes to a boil, lower the heat and cover.
While the broth simmers, boil the noodles in a large pot of water for 5 to 7 minutes, until tender and chewy (or use package directions, if available).
Drain, rinse under cold water to remove any lingering starch, then let drain well before dividing among 4 noodle soup bowls.
In a bowl, combine the beef with pepper, sugar, cornstarch, fish sauce, and soy sauce. Set the beef by the stove with garlic, onion, green onion tops, and cilantro. Have any optional add-ins at the table.
Heat a large nonstick skillet over medium-high heat. Swirl in the 2 tablespoons oil. Add the garlic and onion. Once aromatic, about 30 seconds, push the aromatics to one side of the pan.
Increase the heat to high and add the beef, spreading it out into a single layer. Let it cook, undisturbed, for about 1 minute.
When the beef begins browning, use a spatula to flip and stir for 1 to 2 minutes, until it is still slightly rare.
Divide the beef among the bowls. Garnish with green onion and cilantro. Sprinkle on some pepper.
Re-taste the broth, make any adjustments, then bring to a boil and ladle into the bowls. Serve immediately.
