Instructions
Step 1
Cut the large chunks of fat from the skirt steak. Combine all of the marinade ingredients and mix well. Rub on the skirt steak and place in a ziplock bag for about an hour.
Step 2
Add the beef broth and the stock ingredients to the dutch oven. Bring close to a boil and then simmer for an hour.
Step 3
After simmering for an hour, strain all of the solids and pour the broth back into the dutch oven. Add salt and pepper to taste.
Step 4
Start cooking the steak on the grill about 20 minutes before the broth is done simmering. Grill between 500-700 degrees for 3 minutes on each side. Should be medium rare. Let the steak rest while cooking bok choy and noodles.
Step 5
Cook the bok choy in the broth for 10 minutes.
Step 6
While the bok choy is cooking, boil the noodles according to the package. Strain noodles and add to the broth.
Step 7
Slice the steak against the grain into bite-sized chunks. Add steak to the broth and serve.
Ingredients
1 tablespoon sesame oil (marinade)
2 teaspoons soy sauce (marinade)
2 garlic cloves (marinade)
2 teaspoons minced ginger (marinade)
1/2 teaspoon salt (marinade)
1/2 teaspoon pepper (marinade)
1 pound skirt steak
72 ounces beef stock (stock)
2 cinnamon sticks (stock)
1 star anise (stock)
6 smashed garlic cloves (stock)
1.5 inch ginger knob, thinly sliced (stock)
0.5 ounce Thai basil (stock)
12 ounces japanese noodles (soba)
1/2 pound bok choy
Red pepper flakes (to taste)
Tools
Dutch oven
Grill
Large pot
Ladle