Sesame-beef noodle soup

• Ready In: 50 mins
• Yields: 12 cups

Ingredients

• 1  lb  flank steak, cut into thin strips (put in the freezer for 10 minutes; partially frozen, it will be easier to cut into thin strips)
• 3  tablespoons soy sauce
• 3  tablespoons  dark sesame oil
• 1 (9 ounce) package  fresh angel hair pasta
• 5 (14 ounce) cans beef broth
• 3  cloves garlic, pressed
• 1⁄4 cup  minced ginger
• 3  tablespoons rice vinegar
• 1  teaspoon sugar
• 1⁄4 teaspoon red pepper flakes
• 4  cups  thinly sliced napa cabbage
• 1  cup  thinly sliced scallion
• 1⁄2 cup  fresh whole cilantro leaf

Directions

1. Stir together the sliced flank steak, 2 tbs of the soy sauce and 2 tbs of the sesame oil in a medium bowl; set aside Cook angel hair pasta according to directions on the package; drain and set aside Combine beef broth, garlic, ginger, vinegar, sugar, red pepper flakes, and remaining soy sauce and sesame oil in a large pot; bring to a boil Stir in cabbage and cook until tender, 3 minutes Add steak; remove pot from heat, cover, and let stand 2 minutes to cook steak Stir in the cooked pasta and scallions.
2. Cilantro leaves to garnish.