Vietnamese Beef-Noodle Bowl

• 8 cups water
• 2 (14 1/4-ounce) cans fat-free beef broth
• 3 whole star anise (optional)
• 2 (3-inch) cinnamon sticks
• 1 (1 1/2-inch) piece peeled fresh ginger, sliced
• 4 ounces uncooked rice stick noodles or vermicelli
• 1 1/2 pounds boned sirloin steak, thinly sliced
• 2 1/2 tablespoons minced shallots
• 2 tablespoons sake (rice wine) or rice vinegar
• 1 tablespoon minced peeled fresh ginger
• 2 cups fresh bean sprouts
• 1 cup sliced fresh basil leaves
• 1/3 cup minced fresh cilantro
• 1/4 cup minced green onions
• 3 tablespoons fish sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon thinly sliced red chile (optional)
• 6 lime wedges (optional)

1. Combine first 5 ingredients in a large Dutch oven; bring to a boil. Reduce heat; simmer 30 minutes. Strain broth; discard solids. Return broth to pan.
2. Place rice noodles in a large bowl; cover with hot water. Let stand 15 minutes; drain. Cook noodles in boiling water 1 minute or until tender; drain.
3. Combine the beef, shallots, sake, and minced ginger in a large zip-top plastic bag; seal and marinate in refrigerator 10 minutes. Add beef mixture to broth in pan; bring to a boil. Reduce heat to medium; cook 3 minutes. Stir in bean sprouts and next 6 ingredients (bean sprouts through black pepper); cook 1 minute.
4. Place the noodles into each of 6 large bowls; top with broth mixture. Garnish with sliced chile and lime wedges, if desired.

water, beef broth, star anise, cinnamon sticks, fresh ginger, rice, boned sirloin steak, shallots, sake, fresh ginger, fresh bean sprouts, basil, fresh cilantro, green onions, fish sauce, salt, black pepper, red chile, lime wedges

Taken from www.myrecipes.com/recipe/vietnamese-beef-noodle-bowl (may not work)