Vietnamese-Style Beef & Noodle Broth
2 teaspoons canola oil
1 pound beef flank steak, very thinly sliced against the grain (see Tip)
4 cups chopped bok choy, (1 small head, about 1 pound)
4 cups reduced-sodium chicken broth
1 cup water
4 ounces wide rice noodles
2 teaspoons reduced-sodium soy sauce
1 1/2 cups mung bean sprouts
4 tablespoons chopped fresh basil, or to taste
Heat oil in a Dutch oven or soup pot over high heat. Add beef and cook, stirring often, until just cooked, about 2 minutes. Transfer to a plate using tongs, leaving the juices in the pot.
Add bok choy to the pot and cook, stirring, until wilted, about 2 minutes. Add broth and water, cover and bring to a boil. Add noodles and soy sauce; simmer until the noodles are soft, about 4 minutes. Return the beef to the pot and cook until heated through, 1 to 2 minutes more. Ladle into bowls and sprinkle with bean sprouts and basil. Serve hot.