Pho-Style Beef Noodle Soup

• Pat steak* dry with paper towels and season all over with garlic powder, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook until browned, 3-4 minutes per side (it’ll finish cooking in Step 5). Transfer to a cutting board.

• Once water is boiling, add noodles to pot. Cook, stirring, until tender, 2 minutes. • Drain, then toss noodles with a drizzle of oil. Reserve pot.

• Heat a drizzle of oil in empty pot used for noodles over medium-high heat. Add mushrooms and a pinch of salt; cook, stirring occasionally, until browned and softened, 3-5 minutes. Add scallion whites and ginger and cook, stirring, until fragrant, 30 seconds. • Stir in 31⁄2 cups water (7 cups for 4 servings), pork ramen stock concentrate, pho stock concentrates, and beef stock concentrate. Bring to a boil, then reduce heat to low. Stir in bok choy and napa cabbage. Cover and simmer until tender, 3-5 minutes.

• Quarter lime. Pick cilantro leaves from stems. • Very thinly slice steak against the grain. • Add sliced steak to broth and cook to desired doneness, 2-3 minutes. Turn off heat; stir in juice from half the lime. Taste and season with salt.