This makes a lean, fresh tasting soup. If your stock is quite concentrated, cut with water.
- 1 flank steak about 4×4 inches in size.
- 1 knob fresh ginger, sliced thin
- 2 c rich brown stock or chicken stock
- 2 c water (if needed)
- 1-2 green onion, sliced thin
- Vietnamese coriander or Thai basil
- black pepper
- squeeze lime juice
Slice steak very thinly and divide among 2 bowls along with the ginger. Pour in just boiling stock and water and stir to make sure the meat is cooking slightly. Garnish with a handful of Vietnamese coriander, black pepper and thinly sliced green onion and serve immediately.
Serves 2.