1/2pound sirloin steak or London broil, sliced thinly(no more than 1/4 inch thick)
bean sprouts, mint, basil, chile peppers, green onions, carrots, and limes, for serving
1. Heat the olive oil in a large soup pot over high heat. When the oil shimmers, add the mushrooms and a pinch of salt. Cook until the mushrooms are golden brown, about 4-5 minutes. Remove the mushrooms and set aside. 2. To the same pot, add the onion, garlic, and ginger and cook 3 minutes. Stir in the star anise, cinnamon, and cloves. Toast, stirring occasionally until the spices are fragrant, about 2-3 more minutes. Add the bone broth, fish sauce, and chili paste. Simmer for 15-20 minutes. Remove the onion, garlic, and spices from the broth, and discard. 2. Bring the broth to a boil. Add the kale and stir in the mushrooms. Season to taste with salt and pepper. Simmer 10 minutes or until ready to serve 3. Meanwhile, bring a large pot of water to a boil and cook the rice noodles according to package directions. 4. Divide the noodles between bowls and top with thinly sliced steak. Ladle the hot broth over the steak, submerging the steak and noodles in the hot broth. Top as desired with sprouts, chilies, herbs, limes, onions, and carrots. Enjoy!
*To make vegetarian you can swap the beef broth for vegetable broth, the fish sauce for soy sauce, double the mushrooms, and omit the steak. To add protein, try pan-fried tofu.