I’m not welcoming you per se, but I may be able to better handle your shenanigans when bowls of steaming deliciousness are at my disposal.
Bowls such as this one.
You all like Phở? It’s a Vietnamese noodle soup and it’s basically a cure for winter.
Traditionally, Phở requires hours of simmering a rich stock with a variety of spices. I’m gonna go out on a limb and guess you don’t have that kind of time?
This is a super short cut to a Phở-esque soup that is all kinds of heartwarming. If you’re more of a plant-based guy or gal, you can also check out my recipe for Mushroom Phở.
This recipe was inspired by my first foray into making beef stock. My brother and sister in-law decided to buy half a grass fed cow from a local farmer. Included in their haul was a big old box of soup bones. They were going to ditch them! I gasped in disbelief and immediately offered my freezer up!
Holy cow (get it?!), this made amazing stock. Here’s the recipe I used.
Now a quick note on the difference between stock and broth. Stock is made with bones, broth is made by simmering meat. That’s it. What you find in tetra packs at the grocery store is generally broth, which will absolutely work for this recipe. I will say that roasted bone stock adds a lot of depth to this recipe if you do want to try it yourself.
If you can’t find a ‘no-added salt’ brand, don’t sweat it, just be mindful of the soy sauce and hoisin sauce you add. You may not need as much.
This recipe calls for one 8 oz. steak divided among 4 servings, so from a grocery budget standpoint, it’s nice and friendly and can have everyone enjoying beautiful sirloin on a weeknight.
It’s very important you add the beef at the very last minute. Sirloin is not something you want to overcook. It will become tough very quickly. That being said, if you have leftover pot roast or brisket, or some other slow cooked beef, it would work perfectly as a substitute here.
Now then…happy slurping to you all!