Seared Beef and Noodle Soup

Ingredients

• 1/2 lb. rice noodles
• 1 1/4 lbs. beef sirloin (about 1 inch thick)
• Salt and pepper
• 2 tablespoons olive oil
• 10 ounces white mushrooms sliced
• 2 cloves garlic minced
• 6 cups beef stock or reduced-sodium canned broth
• 3 tablespoons soy sauce
• 2 teaspoons rice-wine vinegar
• 2 carrots cut into thin strips
• 1/2 Napa cabbage shredded
• 2 scallions including green parts, thinly sliced
• 1 cup bean sprouts

Instructions

1. 1
   Place rice noodles in a large heatproof bowl; pour boiling water over noodles. Let sit until translucent but still slightly chewy, 5 to 10 minutes. Drain, and set aside.
2. 2
   Heat a large saucepan over medium-high heat. Season beef with 1/2 teaspoon each salt and pepper, and rub with 1 tablespoon oil. Sear beef in pan until golden brown, 3 to 4 minutes. Sear other side, 3 to 4 minutes more. Remove beef.
3. 3
   Reduce heat to medium. Add remaining tablespoon oil, mushrooms, and garlic; cook, scraping up any browned bits, until mushrooms are tender, 3 to 5 minutes.
4. 4
   Add stock, soy sauce, vinegar, and 2 cups water to the pan; bring to a boil over medium-high heat. Remove from heat; stir in carrots, cabbage, scallions, and bean sprouts.
5. 5
   Cut beef diagonally into very thin slices. Ladle the broth and vegetables into serving bowls, and place the noodles and sliced beef on top.