1
Slice Beef Flank Steak into very thin slices (it helps to freeze it first, then cut against the grain). Set Aside.
2
Combine 4 cups of water and 4 tbsp of Chicken Base over low heat to create 4 cups of chicken broth. Set Aside.
3
Heat oil on high in a separate soup pot.
4
Add beef to oil and cook till just cooked, stirring often (about 2 mins)
5
Transfer meat to plate with tongs, leaving the juices in pot.
6
Add bok choy, cook and stir until wilted (about 2 mins)
7
Add broth and 1 cup of water, cover and boil
8
Add noodles and soy sauce, simmer till noodles are soft (ab 4 min)
9
Return beef to pot, cook till heated (about 1-2 mins)
10
Ladle into bowls, sprinkle bean sprouts, basil, lime, chili sauce, and hoisin sauce as desired.
Note: Fish Sauce may be used in place of the Soy Sauce for more flavor, I just had trouble finding it here.
