Bring a large pot with
Water (8 cups)
to a boil over high heat.
Jalapeño Pepper (1)
on the bias into 1/4 inch sliced pieces; set aside.
Peel and cut the
Yellow Onion (1)
in half. Set aside one half and cut the remaining half into 1/4 inch slices; set aside.
into 8 wedges; set aside.
Remove the leaves from the
Fresh Basil (1/2 cup)
stems and discard stems. Set the leaves aside.
Carefully crush the
Fresh Ginger (1 Tbsp)
by pressing down with the flat side of a knife. Set aside for next step.
Flank Steak (1)
with paper towels and season with
Salt (1/4 tsp)
Ground Black Pepper (1/4 tsp)
. Set aside.
Heat a medium saucepan with
Vegetable Oil (1 Tbsp)
over high heat. When the oil is hot, add ginger and reserved onion half, flat side down. Add the flank steak and sear for 3 minutes on each side.
Remove the flank steak from the saucepot and wrap with aluminum foil; set aside.
Water (6 cups)
Beef Stock Concentrate (1 pckg)
Chicken Stock (1 pckg)
Demi-Glace (1 oz)
to the saucepot with the onion and ginger.
Chinese Five Spice Powder (1/2 Tbsp)
Fish Sauce (1/4 cup)
Brown Sugar (2 Tbsp)
Salt (1/4 tsp)
. Stir to combine.
Cover and bring to a boil over high heat. Boil for 20 minutes, undisturbed. Before serving remove the onion and ginger.
While the broth is boiling, add the
Rice Noodles (10.5 oz)
to the pot with the boiling water; stir and cook for 5 to 6 minutes until cooked through.
Drain the noodles and lightly rinse with cold water; hold.
Remove the steak from the foil and cut into thin slices against the grain. Set aside.
Place the noodles in the center of two bowls. Top with the sliced onions, jalapenos, and steak. Ladle the broth over all. Top with the basil leaves. Serve with
Lee Kum Kee Hoisin Sauce (3 Tbsp)
Sriracha (2 Tbsp)
, and lime wedges.