Spicy Asian Beef And Noodle Soup

• 1 pound flank steak, trimmed
• 2 teaspoons dark sesame oil, divided
• 1/4 cup minced shallots (about 2)
• 3 tablespoons minced peeled fresh ginger
• 4 cups water
• 1/4 cup rice vinegar
• 1/4 teaspoon crushed red pepper
• 3 (14-ounce) cans less-sodium beef broth
• 8 ounces uncooked whole wheat angel hair pasta
• 5 whole star anise
• 2 (3-inch) cinnamon sticks
• 2 (3 1/2-ounce) packages fresh shiitake mushrooms
• 2 cups diagonally cut fresh snow peas
• 1/4 cup fish sauce
• 1 cup thinly sliced fresh basil leaves
• 1 cup bean sprouts
• 1/4 cup diagonally sliced green onions (about 2 onions)
• 8 lime wedges

1. Cut steak diagonally across grain into thin slices.
2. Heat 1 teaspoon oil in a large Dutch oven over high heat. Add steak, and stir-fry 4 minutes or until browned. Remove steak from pan; set aside. Reduce heat to medium. Add remaining 1 teaspoon oil, shallots, and ginger, and stir-fry 1 to 2 minutes. Add water and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
3. While soup simmers, remove and discard stems from mushrooms. Slice mushroom caps into thin strips; set aside. Stir mushrooms, snow peas, and fish sauce into soup; cook 2 minutes or until peas are crisp-tender. Return beef to pan; cook 2 minutes or until thoroughly heated. Remove from heat; stir in basil. Discard cinnamon sticks and star anise. Ladle soup into bowls; top with bean sprouts and green onions. Serve with lime wedges.

flank steak, dark sesame oil, shallots, fresh ginger, water, rice vinegar, red pepper, beef broth, whole wheat angel hair pasta, star anise, cinnamon sticks, fresh shiitake mushrooms, snow peas, fish sauce, basil, bean sprouts, green onions, lime

Taken from www.myrecipes.com/recipe/spicy-asian-beef-noodle-soup (may not work)