Name: Beef with Ginger
Yield: Makes 6 servings
Cuisine: Vietnamese
Ingredients: 1 pound broccoli and/or other green vegetables, such as snow peas and/or green beans, trimmed as necessary; ½ pound linguine-size rice noodles; 6 scallions, trimmed and minced; 6-inch piece of cinnamon stick 2 dried red chile peppers; About 2 tablespoons soy sauce; Six 6-ounce strip steaks; 8 star anise; One 2-inch piece of ginger, peeled and finely julienned; 2 stalks lemongrass, trimmed and bruised all over with the back of a knife; 8-ounce piece of ginger, split in half (don’t bother to peel); 1 large onion, split in half (don’t bother to peel); 5 pounds assorted beef bones, such as marrow bones, shin, and oxtail; 1 whole garlic bulb, cut in half through its equator

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

Jean-Georges

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

About

The basis of this rich stew—a combination of French pot-au-feu and Vietnamese pho—is a classic beef stock seasoned with far-from-classic ingredients, among them ginger, lemongrass, cinnamon, and chile. At Vong, Jean-Georges finishes it with noodles, a grilled steak, and some blanched green vegetables; I have done it that way at home, but have also doubled the amount of noodles and omitted the steak