Original Beef Slices Rice Noodle Soup Recipe

Slice and Marinate

Freeze the flank steak for 20–30 minutes until slightly firm (this makes thin slicing easier). Slice very thinly against the grain into bite-sized strips. In a bowl combine 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch, 1 tsp sesame oil and 1 tsp white pepper. Add the sliced beef, toss until evenly coated and refrigerate while you prepare the broth (at least 15 minutes).

Blanch Bones (optional for clearer broth)

Place the beef bones in a large pot and cover with cold water. Bring to a rolling boil for 8–10 minutes, then drain and rinse the bones to remove scum. Rinse the pot as well.

Simmer the Broth

Return the blanched bones to the cleaned pot and add 10 cups fresh water. Add the smashed ginger, smashed garlic, halved onion, knotted white parts of scallions, star anise and whole white peppercorns. Bring to a slow boil, then reduce heat to maintain a gentle simmer. Simmer uncovered (or partially covered) for 2 to 3 hours to extract maximum flavor, skimming any foam occasionally.

Strain and Season

After simmering, strain the broth through a fine mesh strainer into a clean pot or large bowl, discarding solids. Return the clear broth to the pot and bring to a simmer. Add 2 tbs light soy sauce, 1 tbs fish sauce and 1 tsp salt, taste and adjust seasoning — you can add more soy or salt if desired. Keep the broth at a very gentle simmer while assembling bowls.

Prepare Noodles and Vegetables

If using dried rice noodle sheets or rice vermicelli, soak or blanch them per package instructions until tender but not mushy; drain and portion into serving bowls (about 3 oz uncooked per serving). If using fresh wide rice noodles, briefly plunge into boiling water 10–20 seconds until warmed through and separate; drain. Blanch bok choy (or gai lan) in boiling water for 30–45 seconds until bright green and just tender, then transfer to an ice bath or cold water to stop cooking; drain.

Heat the Beef

Bring the seasoned broth to a rolling simmer. Working one bowl at a time, place the portioned noodles into a deep serving bowl, arrange a few pieces of blanched bok choy and a small handful of bean sprouts. Spread several slices of the marinated raw beef over the noodles. Pour the piping hot broth directly over the beef and noodles — the heat will quickly cook the thin beef slices (about 30–60 seconds for thin slices).

Garnish and Finish

Top each bowl with sliced green scallions, cilantro leaves (if using), a spoonful of chili oil or chili crisp, and a sprinkle of fried garlic or shallots. Add a small drizzle of sesame oil if desired and season with white pepper to taste. Serve immediately with lime wedges on the side for squeezing.

Provide extra condiments such as chili oil, additional soy or fish sauce, white pepper, and lime at the table so diners can adjust flavors to taste.