Taiwanese Beef Noodle Soup

Each Asian country has its version of beef noodle soup, and Taiwanese Beef soup (Niu Rou Mian) is the most popular soup in a Taiwan restaurant. This soup is similar to Vietnamese beef noodle soup (Pho). This hearty, spicy soup is a perfect cure for someone who is under the weather. In some Taiwanese beef soup recipes beef shank, round top, or round roast is used, which needs more time to cook. I think this version of beef soup is more like beef stew. After I carefully selected the recipe for this Taiwanese soup, I created my own style for a quick and simple way to prepare this soup. It still follows the original style, but it is more modernized to fit into busy lifestyles. The Vietnamese kitchen can substitute Pho broth for beef broth to enhance it to make it even more flavorful and delicious.
 Ingredients:
1/2 lb. of sirloin, cut into thick slices
2 tbs oil
3 cups beef broth
2 star anise
1 shallot, sliced
3 cloves garlic, sliced
1 inch fresh ginger, peeled and sliced
1/2 white onion, roughly chopped
1 red hot chili, chopped
2 tbs hot chili paste
2 tbs sugar
2 tbs soy sauce
1 tbs dark soy sauce
Vegetables
1 carrot, sliced
1 Roma tomato, wedged
A handful of pea pods
2 cups Romaine lettuce or Napa cabbage
2 green onions, sliced
Cilantro leaves, chopped
Cooked soba, yellow noodles or rice noodles (Banh Pho) according to the recipe

Directions:
In a heavy pot, add oil. Heat until hot. Add onions, garlic, ginger, hot chili. Sauté until fragrant (about 3 minutes). Add beef and brown it for a few minutes. Add beef stock and bring to boil.
In a small bowl, combine soy sauce, dark soy, sugar, hot bean paste and mix well. Add this mixture to beef broth. Add carrots and tomato. Simmer until carrots are cooked through (about 7 minutes). Remove and discard star anise. Add pea pods (cook for 2 minutes). Add Napa cabbage and turn heat off.
To serve:
In the bottom of each serving bowl, place noodles. Ladle soup over noodles. Sprinkle green onions and cilantro.