JARRET STIEBER’S PHO-STYLE RAMEN MAKEOVER

The Eat Me Speak Me chef makes this easy, pho-like soup topped with seared skirt steak, raw eye of round and tons of condiments. (The boiling soup turns the eye-of-round pink, but if raw beef is not your thing, by all means omit.) 1/4 pound of skirt steak 1/4 pound of eye of round roast

(optional) 2 teaspoons granulated sugar,

divided 1 teaspoon of fish sauce 1 pod of star anise 1 cinnamon stick 3 whole cloves 1 2-inch piece of ginger, peeled and

roughly chopped 1 clove of garlic, peeled and

smashed 1/2 teaspoon whole black

peppercorns 2 scallions, white parts roughly

chopped; green parts sliced thin 2 teaspoons kosher salt 1 tablespoon canola oil 2 tablespoons unsalted butter 3 packets of beef-flavored instant ramen (Stieber prefers Maruchan Ramen Noodle Soup) Several sprigs each of herbs of your choice, such as mint, cilantro, culantro, Thai basil or sweet basil 2-3 ounces mung bean sprouts 1 lime, sliced in half 1 jalapeno or Serrano chili, sliced

thin Hoisin sauce, Vietnamese chili paste and/or sriracha sauce, to be served on the side

Place the skirt steak on a plate, and allow it to come to room temperature, approximately 45 minutes. (The steak will cook faster and more evenly that way). At the same time, if using the eye of round, wrap it in plastic and place in freezer. (This will allow you to slice it easier.)

In a large pot, place 1 teaspoon of the sugar, fish sauce, star of anise, cinnamon stick, cloves, ginger, garlic, peppercorns and white parts of the scallion. Add 2 quarts of water. Bring to a boil, cover, and turn off heat and allow to steep for at least 15 minute.

Mix kosher salt and remaining teaspoon of sugar. Rub the skirt steak all over with sugar-and-salt mixture.

Pour the canola oil into a cast-iron skillet or other heavy skillet over high heat. When the oil is quite hot (about 3 minutes), drop the skirt steak into the pan and sear until nicely browned on bottom, about 4 minutes. Flip it, add the butter, and cook until medium rare, about 3 minutes. Place steak on a plate covered with a paper towel; allow to rest for at least 5 minutes.

Using a fine-mesh strainer, strain the aromatics from the broth. Return broth to pot, add the three beef flavor packets, and bring to a boil, stirring to dissolve the solids. Drop the three ramen noodle sticks into the pot, and reduce head to medium. Allow the noodles to cook until al dente, about 5 minutes.

While the noodles are cooking, arrange the herbs you’ve chosen (mint, cilantro, culantro, Thai basil or sweet basil) on a large plate or platter. Place the bean sprouts, lime and chilies on the plate or in separate small dishes.

Slice the cooked skirt steak into thin strips. If using the eye of round, remove from the freezer now, and slice into very thin slices. Set both meats aside.

When the noodles are ready, divide between two bowls, and cover with soup. If using the raw eye of round, divide the strips of meat evenly between the bowls of soup. (The soup will cook the meat slightly.) Divide the skirt steak evenly into the bowls. Garnish with herbs, bean sprouts and chili peppers as desired. Squirt with lime, and add hoisin, chili paste and sriracha to taste. Serves: 2

Per serving: 878 calories (percent of calories from fat, 35), 37 grams protein, 105 grams carbohydrates, 6 grams fiber, 35 grams fat (13 grams saturated fat), 95 milligrams cholesterol, 2,430 milligrams sodium.

STYLING BY WENDELL BROCK / CONTRIBUTED BY CHRIS HUNT At Eat Me Speak Me, chef Jarrett Stieber makes an easy, pho-like soup topped with seared skirt steak, rare eye-of-round and tons of condiments.