Vietnamese-Style Beef & Noodle Broth

Ingredients
2 tsp canola oil
1 lb beef flank steak, very thinly sliced against the grain
4 cups chopped bok choy, (1 small head, about 1 lb)
4 cups reduced-sodium chicken broth
1 cup water
4 oz wide rice noodles
2 tsp reduced-sodium soy sauce
1 1/2 cups mung bean sprouts
4 tbsp chopped fresh basil, or to taste

Directions

1. Heat oil in a Dutch oven or soup pot over high heat. Add beef and cook, stirring often, until just cooked, about 2 minutes. Transfer to a plate using tongs, leaving the juices in the pot.
2. Add bok choy to the pot and cook, stirring, until wilted, about 2 minutes. Add broth and water, cover and bring to a boil. Add noodles and soy sauce; simmer until the noodles are soft, about 4 minutes. Return the beef to the pot and cook until heated through, 1 to 2 minutes more. Ladle into bowls and sprinkle with bean sprouts and basil. Serve hot.

Notes: Well, I obviously haven't been very motivated to spend time posting recipes and missed all of 2017. But maybe I'll get a few up in 2018. It is convenient to have everything in one place. This one is actually from August 2016. We haven't had it again and I don't remember it well. I think I liked it.

Source: Zipongo