Grilled Ginger Beef

8 cups low-salt beef broth

2 stalks lemongrass

5 cloves garlic

1 (3-inch) piece ginger, cut in half

1 onion, cut in half

1 cinnamon stick

2 dried red chili peppers

1 (2-inch) piece of ginger, minced

1 small package of rice noodles

1 pound green vegetables

2 tablespoons (or to taste) soy sauce

6 (6-ounce) strip steaks

Salt and pepper to taste

6 scallions, minced

1. Place the beef broth, lemongrass, and garlic in a large pot; bring to a boil.
2. In the meantime, place the ginger and onion halves, cut-side down, in a dry skillet over high heat and cook until black. Add the onion and ginger to the broth mixture.
3. Place the cinnamon and dried chili peppers in the dry skillet and toast over medium heat for 1 minute; add to the broth mixture.
4. Reduce the heat and simmer the broth for 1 to 2 hours. Cool, strain, and refrigerate overnight.
5. Before you are ready to eat, remove the broth from the refrigerator and skim off any fat that may have accumulated. Bring the broth to a simmer and add the minced ginger.
6. Soak the rice noodles in hot water for 10 to 20 minutes or until soft; drain.
7. Blanch the vegetables for about a minute. Using a slotted spoon, remove them from the boiling water and shock them in cold water.
8. Season the broth to taste with the soy sauce. Season the steaks with salt and pepper and grill or broil to your liking.
9. To serve, slice the steaks into thin strips (cutting across the grain) and place them in 6 large bowls. Add a portion of noodles and vegetables to the bowls and ladle the broth over the top.