6 to 8 oz. flank or boneless sirloin steak

1/4 tsp. salt, plus more, to taste

1 Tbsp. vegetable oil

3 thin quarter-sized slices fresh ginger

2 green onions, thinly sliced, white and green parts separated

1/4 tsp. Chinese five spice

1 carton (32 oz.) College Inn® Reduced Sodium Beef Bone Broth

1 Tbsp. light brown sugar

2 tsp. fish sauce

1/8 tsp. freshly ground black pepper

4 oz. dried flat rice noodles

2 Tbsp. chopped fresh cilantro

Optional Toppings

Hoisin sauce, chili garlic sauce, bean sprouts, basil leaves, cilantro sprigs, Fresno or jalapeno chili slices and lime wedges

1. Season steak with salt. Heat a large saucepan or Dutch oven over high heat. Add oil and sear steak on all sides until browned but still medium-rare in the center, 5 to 6 minutes total. Transfer steak to a cutting board. Drain extra oil from the pan. Return pan to heat; add ginger, white part of green onions and five spice. Cook 10 to 15 seconds over medium heat, stirring constantly. Add broth, 2 cups water and sugar. Bring to a boil over high heat; reduce heat to medium-low and simmer about 20 minutes, until broth has reduced by nearly 1/2 inch and tastes pleasantly seasoned (you will have about 5 cups). Stir in fish sauce and black pepper. Season to taste with salt. Remove ginger slices before serving.

2. While broth simmers, prepare rice noodles according to package directions. Drain and soak in cool tap water to prevent sticking until ready to use. Slice beef thinly crosswise against the grain; set aside.

3. To serve, divide noodles between 2 large soup bowls, shaking off excess water. Drape beef slices over noodles and sprinkle with green part of green onions. Ladle hot broth over all to reheat beef and noodles. Stir in choice of add-ins.