Steak Noodle Soup Recipe

In a large stockpot, combine 6 cups beef broth and 2 cups water. Add 2 tbs soy sauce, 1 tsp fish sauce, and 1 tsp brown sugar. Stir to dissolve.

Add 1 tbs sliced fresh ginger, 3 smashed garlic cloves, 1 star anise and 6 black peppercorns to the pot.

Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce heat to low and simmer, partially covered, for 15–20 minutes to let flavors meld.

Taste the broth and adjust seasoning with a little additional soy sauce or salt if needed. Keep the broth at a low simmer while you prepare other components.

Prepare and sear the steak

Pat the 1 lb skirt or flank steak dry with paper towels. Thinly slice against the grain into 1/8–1/4-inch slices. Toss the sliced steak with 1 tsp vegetable oil, 1 tsp cornstarch, 1 tsp kosher salt, and 1 tsp freshly ground black pepper; let sit 5 minutes.

Quick cook

Heat a large skillet or sauté pan over high heat until very hot. Add a small drizzle of oil if the pan is dry. Working quickly in a single layer, sear the steak slices 30–60 seconds per side until browned but still medium-rare (they will finish cooking in the hot broth). Remove from pan and set aside on a plate.

Optional thin-shaving method

If you prefer super-tender ribbons, partially freeze the steak for 30–45 minutes until firm, then slice very thinly. These thin slices will need only a few seconds in hot broth to cook.

Prepare noodles

If using rice noodles: soak them in hot (not boiling) water for 6–8 minutes until pliable but still slightly firm, then drain and rinse with cold water to stop cooking. If using egg noodles: cook in boiling water according to package instructions, drain and rinse under cold water. Set noodles aside.

Cook vegetables

While the broth simmers, add 1 cup sliced mushrooms to a small sauté pan with a tiny splash of oil and cook over medium-high heat 3–4 minutes until softened. Trim and halve 3 cups baby bok choy (or thinly slice napa cabbage). Blanche bok choy in the simmering broth for 1–2 minutes until wilted, then remove and set aside. Reserve the broth for assembly.

Prepare aromatics & garnishes

Slice 4 green onions, keeping whites separate from greens. Rinse 1 cup bean sprouts and roughly chop 0.25 cup cilantro if using. Cut 2 lime wedges for serving.

Bring the broth back to a gentle simmer. Taste and adjust seasoning with salt, pepper, or an extra teaspoon of soy sauce if desired. Stir in 1 tsp sesame oil and 1 tsp rice vinegar.

Divide the prepared noodles among 4 bowls (about 2 oz noodles per serving). Arrange blanched bok choy (or napa cabbage), sautéed mushrooms, and bean sprouts on top of the noodles.

Place the seared steak slices over the vegetables and noodles in each bowl.

Ladle 1.5 cups of hot broth into each bowl, pouring directly over the steak so thinner slices finish cooking in the heat of the broth. Garnish with green onion greens, chopped cilantro (if using), a squeeze of lime, and a drizzle of sriracha or chili paste to taste.

Final seasoning

Finish each bowl with a small extra drizzle of sesame oil and another quick crack of black pepper. Serve immediately.