Pho Vietnamese Beef Noodle Soup

Ingredients:

• Swift Flank Steak (about 1-1/2 pounds)
• 1/4 C seasoned rice vinegar, divided
• 2 Tbsp honey
• 4 C water
• 4 C unsalted beef broth
• 1 onion, thinly sliced
• 3 Tbsp fish sauce
• 3 cloves garlic
• 2-inch piece fresh ginger, peeled, thinly sliced
• 1 star anise
• 4 C rice stick noodles
• 2 C fresh bean sprouts
• 1/2 C loosely packed fresh basil leaves
• 1/3 C chopped fresh cilantro leaves
• 1/3 C thinly sliced green onions

Directions:

1. Combine 2 tablespoons rice vinegar and honey in small bowl. Place beef Flank Steak and vinegar mixture in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Combine water, broth, onion, fish sauce, remaining 2 tablespoons vinegar, garlic, ginger and star anise in stockpot; bring to a boil. Reduce heat; simmer 30 minutes. Meanwhile, remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. 
3. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, covered, 16 to 21 minutes) for medium rare (145°F) to medium doneness (160°F), turning once. Remove steak; keep warm.
4. Strain broth mixture and discard solids; return broth mixture to stockpot. Keep warm over low heat. Prepare noodles according to package directions using soaking or stir-fry method. Add noodles and any beef juices from steak to broth.
5. Cook’s Tip: Hot cooked soba or udon noodles may be substituted for rice stick noodles. Divide soup among 6 large bowls; serve with sprouts, basil, cilantro and onions, as desired. Carve steak across the grain into thin slices and add to soup. Serve soup with chili sauce, Sriracha, hoisin, and lime, if desired.
6. Enjoy!