Pho-spiced beef noodle bowls

Instructions

1. 01

   Bring a large pot of water to a boil. Cook 10 ounces rice noodles until just tender, reserve 1/2 cup cooking water, drain, and rinse only if the package directs.

2. 02

   Combine 4 cups low-sodium beef broth, 1 teaspoon Chinese five-spice, 1 tablespoon fish sauce into a smooth sauce. Pat 1 1/4 pounds sirloin steak, thinly sliced dry, then season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook the main ingredient until it is browned outside and still tender; transfer to a plate.

3. 03

   Add the remaining 1 tablespoon olive oil and 4 baby bok choy, chopped. Cook until crisp-tender, 4 to 6 minutes. Remove from the heat, then add the sauce, noodles, main ingredient, and enough reserved water to make the sauce glossy; toss for 1 minute.

4. 04

   Taste and adjust with the remaining salt and pepper. Add 8 ounces bean sprouts fresh at serving. Divide Pho-spiced beef noodle bowls among four bowls and finish with 1 cup mixed basil and cilantro leaves.