Uncooked lean trimmed sirloin beef
1 cup(s), chopped
Canned beef broth
4 cup(s), reduced-sodium
1 tsp, 2 star anise pods
½ tsp, black, about 10 peppercorn
1½ Tbsp, Asian
Packaged rice noodles
4 oz, dried, flat
3 medium, white and light green parts, thinly sliced
4 medium, thinly sliced
¼ cup(s), chopped, fresh
1 item(s), cut into 4 wedges
- Heat ridged grill pan over medium-high heat. Sprinkle steak with 1/2 teaspoon salt and pepper. Place steak on grill pan and cook until browned and instant-read thermometer inserted into center of steak registers 145⁰F for medium, 6−8 minutes per side. Transfer steak to cutting board and let stand 5 minutes.
- Meanwhile, heat oil in large saucepan over medium heat. Add onion and cook, covered, stirring occasionally, until golden, about 8 minutes. Add broth, cinnamon sticks, star anise, peppercorns, and remaining 1/4 teaspoon salt and bring to boil. Reduce heat to low, cover, and simmer 5 minutes. Stir in fish sauce.
- Cook rice noodles according to package directions. Drain and divide among individual shallow bowls.
- Remove cinnamon sticks, star anise, and peppercorns from beef mixture. Slice beef very thinly against the grain into about 20 slices. Layer beef over noodles. Top beef with scallions, radishes, and cilantro. Ladle remaining broth and onions over dishes and serve with lime wedges.