Spicy Asian Beef and Noodle Soup

Ingredients

• 1 pound flank steak, trimmed
• 2 teaspoons dark sesame oil, divided
• 1/4 cup minced shallots (about 2)
• 3 tablespoons minced peeled fresh ginger
• 4 cups water
• 1/4 cup rice vinegar
• 1/4 teaspoon crushed red pepper
• 3 (14-ounce) cans less-sodium beef broth
• 8 ounces uncooked whole wheat angel hair pasta
• 5 whole star anise
• 2 (3-inch) cinnamon sticks
• 2 (3 1/2-ounce) packages fresh shiitake mushrooms
• 2 cups diagonally cut fresh snow peas
• 1/4 cup fish sauce
• 1 cup thinly sliced fresh basil leaves
• 1 cup bean sprouts
• 1/4 cup diagonally sliced green onions (about 2 onions)
• 8 lime wedges

Preparation

1. Cut steak diagonally across grain into thin slices.
2. Heat 1 teaspoon oil in a large Dutch oven over high heat. Add steak, and stir-fry 4 minutes or until browned. Remove steak from pan; set aside. Reduce heat to medium. Add remaining 1 teaspoon oil, shallots, and ginger, and stir-fry 1 to 2 minutes. Add water and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
3. While soup simmers, remove and discard stems from mushrooms. Slice mushroom caps into thin strips; set aside. Stir mushrooms, snow peas, and fish sauce into soup; cook 2 minutes or until peas are crisp-tender. Return beef to pan; cook 2 minutes or until thoroughly heated. Remove from heat; stir in basil. Discard cinnamon sticks and star anise. Ladle soup into bowls; top with bean sprouts and green onions. Serve with lime wedges.