Cut the large chunks of fat from 1 pound(s) skirt steak. Combine 1 tablespoon(s) sesame oil (marinade), 2 teaspoon(s) soy sauce (marinade), 2 clove(s) garlic (marinade), 2 teaspoon(s) minced ginger (marinade), 1/2 teaspoon(s) salt (marinade), and 1/2 teaspoon(s) pepper (marinade); mix well. Rub on the steak and place in a ziplock bag for about an hour.

Add 72 ounce(s) beef stock (stock), 2 cinnamon sticks (stock), 1 star anise (stock), 6 clove(s) smashed garlic (stock), 1 1/2 ginger knob, thinly sliced (stock), and 1/2 ounce(s) Thai basil (stock) to the dutch oven. Bring close to a boil and then simmer for an hour.

After simmering for an hour, strain all of the solids and pour the broth back into the dutch oven. Add 1/2 teaspoon(s) salt (marinade) and 1/2 teaspoon(s) pepper (marinade) to taste.

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.

Cook the 1/2 pound(s) bok choy in the broth for 10 minutes.

While the 1/2 pound(s) bok choy is cooking, boil the 12 ounce(s) japanese noodles (soba) according to the package. Strain noodles and add to the broth.

Slice the steak against the grain into bite-sized chunks. Add 1 pound(s) skirt steak to the broth and serve. Garnish with Red pepper flakes (to taste) to taste.