Asian Steak-and-Noodle Bowl


1   New Mexican dried chile 1   can (14-oz.) chicken broth 1   can (14- oz.) beef broth 1   piece (1 inch) ginger, sliced 1/2   cinnamon stick 2   star anise* 1/4   teaspoon Szechwan peppercorns* or coarsely ground pepper 1/4   teaspoon salt 2   tenderloin or boneless top loin beef steaks, 1-3/4-inch thick (1 lb. total) 1   teaspoon olive oil 1/2   pound broad rice or wheat-flour stick noodles, such as Chinese lo mein or Vietnamese banh pho* 1   tablespoon tamari sauce* 1   teaspoon finely chopped garlic 1   bunch (4 to 6 oz.) watercress, trimmed


1   New Mexican Dried Chile 1   Can (14-oz.) Chicken Broth 1   Can (14- Oz.) Beef Broth 1   Piece (1 Inch) Ginger, Sliced 1/2   Cinnamon Stick

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