Where we live there is a fantastic Asian restaurant on every corner. Korean BBQ, Hot Pot, Chinese dumplings, Pho- seriously everything you could dream of is within a 2 mile radius from our house. I wanted to try recreating a traditional Vietnamese beef noodle bowl that can be served within an hour. Honestly you can probably serve this in 30 minutes, but I wanted to have a very flavorful broth.
I started with a lean top round steak that I sliced very very thin. You can use any beef that you like, the more fat the more flavor. Since I was adding noodles to the dish I used a leaner beef to cut some calories. I marinated the sliced beef in soy sauce and garlic while my broth was simmering.
The broth starts with sauteing chopped onion and garlic. Then adding pureed ginger, sriracha sauce, and beef broth. Simmer until the broth begins to reduce then add the marinated beef. These bold flavors are so fragrant and spicy. My whole kitchen smelled so warm and cozy. Plus my favorite thing about rice noodles is the cook time. You just boil some water and pour it over the noodles. Letting them sit until soft and thickened.
- 3 cups of beef broth
- ¼ cup of sriracha (or less depending on your taste buds)
- 1 cup of chopped onion
- 5 chopped garlic cloves
- 1 tbsp pureed ginger
- ¼ cup soy sauce
- 1 pound of sliced beef
- 1 tbsp sesame seeds (optional)
- 2 tbsp chopped green onion
- 2 cups of prepared rice noodles
- sriracha to taste
- In a large bowl marinate the beef with the soy sauce and 2 garlic cloves.
- Saute the onion and the rest of the garlic in a soup pot.
- Add the ginger, sesame seeds and broth.
- Bring to a boil.
- Reduce to a simmer and add the sriracha sauce.
- Once the broth begins to reduce add the beef.
- Cover over medium low for 30 minutes to an hour.
- Pour beef and broth over the rice noodles.
- Serve with green onion and sriracha.
Next time you are in the mood for something spicy and comforting try out this spicy beef noodle bowl!