Grass-fed hanger steaks have a full, beefy flavor that makes them a perfect choice for recipes like this noodle soup that make several servings from a small amount of beef.
Wine Pairings: Sauvignon Blanc or Barbera
Ingredients Serves: 4
- 1/2 Grass-Fed Beef Hanger Steak
- ½ t Ground Coriander
- ½ t Salt
- 1 pound Fresh Udon Noodles
- 4 Baby Bok Choy
- Sesame Oil
- Broth:
- 2 oz Dried Shiitake Mushrooms
- 1 inch of Unpeeled Ginger Root
- 1 ½ t Grated Ginger
- ½ t Red Pepper Flakes
- ½ t Sugar
- 2 t Minced Garlic
- 1/8 Cup Tamari Soy Sauces
- 2 t Sherry Vinegar
- 32oz + 3 cups Beef Stock
- ½ bunch Fresh Cilantro Leaves
Instructions
Trim any surface fat or gristle from the hanger steak. Season it with the ground coriander and salt.
In a hot oiled frying pan, sear the steak to your desired level of doneness. Move it to your refrigerator to cool.
In a large saucepan simmer the shiitakes in the 32oz of beef stock for a half hour. Strain out & discard the mushrooms.
Chop the cilantro leaves & cut the baby bok choy lengthwise into quarters. Pound the ginger root with the side of a knife to lightly bruise it.
To the shiitake-infused stock add the soy sauce, sugar, grated ginger, ginger root, pepper flakes, cilantro, garlic, vinegar and remaining beef stock.
Simmer the udon noodles in the broth or a separate pot of water until tender.
Thinly slice the cooled hanger steak.
Add the quartered bok choy to the broth and simmer until tender.
Serve the noodles in bowls with the broth, steak and bok choy. Finish them with a drizzle of sesame oil.