- 8 ounces lo mein noodles (or rice noodles)
- 12 ounces lean beef sirloin, fat trimmed
- Kosher salt and black pepper
- 1 large onion, halved
- 1 4 -inch piece ginger, unpeeled, halved
- 3 cups low-sodium vegetable broth (or beef broth)
- 5 star anise pods
- 1 cinnamon stick
- 4 scallions
- 2 jalapeno peppers
- 1/2 cup fresh cilantro
- 3 tablespoons fish sauce
- 1 cup fresh bean sprouts
- Boil Lo Mein noodles for 10-15 minutes or until tender. Drain the noodles and rinse in cold water. (prepare the noodles as the label directs if needed).
- Meanwhile, thinly slice the scallions and jalapenos (remove seeds for less heat). Cut the ginger in half (thumb size) and peel skin.
- Place a large pot over high heat. Poke the meat all over with a fork to tenderize it and season with salt, sugar and pepper. Sear the meat until charred but still rare, prepare for about 5 minutes, then transfer to a plate.
- Add the onion, ginger, star anise and cinnamon stick to the pot; cook about 4 minutes.
- Add the 2-3 cups of broth, reduce the heat and simmer about 20 minutes.
- While waiting, tear the cilantro and thinly slice the meat against the grain.
- Pour a glass of wine and enjoy until broth is ready.
- Add the fish sauce to the broth and boil 5 minutes. Discard the ginger, star anise and cinnamon stick.
- Serve in a bowl with noodles top with the broth, beef, scallions, cilantro, bean sprouts, and jalapeños.
- Enjoy and make sure you tag #DinnerWithTayo, would love to see your dish.