Easy Wok-Kissed Beef Pho

Ingredients

• Chubby 1-inch section ginger
• 3 medium-large green onions
• 1 1/2 to 2 star anise
• Slender 3-inch cinnamon stick, broken in half
• 3 whole cloves
• 4 cups low-sodium beef broth, preferably Swanson
• 4 cups low-sodium chicken broth, preferably Swanson
• 2 cups water
• 1 teaspoon fine sea salt
• 1 1/2 tablespoons fish sauce
• 1 teaspoon organic sugar, or 2 teaspoons maple syrup
• 10 ounces dried medium flat rice noodles
• 2 tablespoons canola or other neutral oil, plus more as needed
• 12 ounces well-trimmed beef steak , cut across the grain into bite-size strips a scant 1⁄4 inch thick
• 1/4 teaspoon recently ground black pepper, plus more as needed
• 3/4 teaspoon white or brown sugar
• 1 teaspoon cornstarch
• 2 teaspoons fish sauce
• 2 teaspoons soy sauce
• 2 cloves garlic, finely chopped
• 1/2 small yellow or red onion, cut along the grain into narrow wedges
• 1/4 cup chopped fresh cilantro, leafy tops only
• 4 handfuls bean sprouts
• 1 or 2 Thai or serrano chiles, or 1 sliced jalapeño or Fresno, thinly sliced with seeds intact
• 4 to 6 sprigs mint
• 4 to 6 sprigs Thai basil
• 4 to 6 lime wedges
• Hoisin sauce
• Sriracha sauce

Directions

1. Peel the ginger and cut it into 6 to 8 coin-shaped slices. Press the slices with the flat side of a knife so they’re lightly crushed, then set them aside.
2. Thinly slice the green portions of the green onions until you have 1/4 cup, and save those for garnish. Cut the remaining sections into pinkie-finger lengths, give them a quick smack with the flat side of the knife, and add them to the ginger.
3. Set a 4-quart pot over medium heat and toast the star anise, cinnamon, and cloves until they smell fragrant, 1 to 2 minutes. Add the ginger and green onion sections, then stir for 30 seconds, just until everything is aromatic. Pull the pot off the heat, let it cool slightly for about 15 seconds, and pour in the beef and chicken broths.
4. Move the pot back to the burner, then add the water and salt. Bring the broth to a boil over high heat, reduce the heat, and let it simmer gently, uncovered, for 30 minutes.
5. Pour the finished broth through a fine-mesh strainer set over a 3-quart pot, and discard the solids. You should have about 8 cups; if the amount is way off, add water to dilute it or boil it down to concentrate it.
6. Season the broth with the fish sauce and sugar so it has a strong savory-sweet balance. Keep it warm over medium heat, and if it starts to boil, turn the heat down and cover the pot.
7. While the broth simmers, cook the noodles in a large pot of boiling water for 5 to 7 minutes, until they’re tender but still chewy, or follow the package directions if available. Drain them, rinse under cold water to clear away any extra starch, and let them drain well before dividing them among 4 noodle soup bowls.
8. In a bowl, combine the beef with the pepper, sugar, cornstarch, fish sauce, and soy sauce. Set the beef near the stove with the garlic, onion, green onion tops, and cilantro. Put any optional add-ins on the table.
9. Heat a large nonstick skillet over medium-high heat. Swirl in the 2 tablespoons oil, then add the garlic and onion. When they’re fragrant, about 30 seconds, push them over to 1 side of the pan.
10. Turn the heat to high and add the beef, spreading it into 1 layer. Let it sit without stirring for about 1 minute. Once the beef starts to brown, flip and stir it with a spatula for 1 to 2 minutes, stopping while it is still a little rare.
11. Divide the beef among the bowls. Add the green onion and cilantro, then sprinkle with some pepper. Taste the broth again, adjust if needed, bring it to a boil, and ladle it into the bowls. Serve immediately.
12. Invite everyone to eat it like other pho noodle soup, with a 2-handed approach: chopsticks in one hand, soup spoon in the other. They can add as many add-ins as they wish.