SALLIE SWOR / COOKBOOK AUTHOR & BLOGGER
8 cups beef broth
2 cups water
4 whole star anise
1 cinnamon stick
1 inch piece of ginger, peeled and sliced
3⁄4 lb leftover grilled sirloin steak, thinly sliced
1 Tbsp sherry or mirin (rice wine)
4 oz rice noodles (can substitute thin spaghetti)
1⁄4 cup sliced basil
1⁄4 cup sliced mint
1⁄4 cup minced cilantro
1 cup (large handful) spinach
1⁄2 cup sliced green onions
1 cup bean sprouts (optional)
3 Tbsp fish sauce
1⁄4 tsp pepper
Optional garnishes: lime wedges and sliced red chili
Combine beef broth, water, star anise, cinnamon stick and ginger and simmer for 30 minutes. Remove and discard star anise, cinnamon stick and ginger. While broth simmers, marinate steak in sherry or mirin. Soak rice noodle in warm water for about 10 minutes. To cooked broth add noodles, basil, mint, cilantro, spinach, green onions, bean sprouts, fish sauce and pepper. Add beef and marinade and heat through, about 1 minute. Serve with garnishes if desired.
