Grass-fed Hanger Steak Noodle Soup

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

1

Trim any surface fat or gristle from the hanger steak. Season it with the ground coriander and salt.

2

In a hot oiled frying pan, sear the steak to your desired level of doneness. Move it to your refrigerator to cool.

3

In a large saucepan simmer the shiitakes in the 32oz of beef stock for a half hour. Strain out & discard the mushrooms.

4

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.

5

To the shiitake-infused stock add the soy sauce, sugar, grated ginger, ginger root, pepper flakes, cilantro, garlic, vinegar and remaining beef stock.

6

Simmer the udon noodles in the broth or a separate pot of water until tender.

7

Thinly slice the cooled hanger steak.

8

Add the quartered bok choy to the broth and simmer until tender.

9

Serve the noodles in bowls with the broth, steak and bok choy. Finish them with a drizzle of sesame oil.