Beef Noodle Bowls
by Melanie Foster
serves: 4
  This is a hands on meal, everyone builds their own. Delicious! Great with any type of leftover seafood or meat, or leave it out!
  16 oz   low-sodium chicken broth
  16 oz   low-sodium beef broth
  1 tbsp   soy sauce
  1 tbsp   molasses
  1 tbsp   liquid from jar of pickled ginger, or rice vinegar
  4   garlic cloves, sliced
  2   carrots, peeled and sliced
  1/8 tsp   red pepper flakes
  1 dash   fish sauce, optional
  8 oz   linguine or other long noodle
  1 tbsp   soy sauce
  1 tbsp   sherry or rice wine
  1/2 tsp   herbs de provence or Montreal steak seasoning
  1/4 tsp   pepper
  1/2 lb   round steak
  1 bunch   green onions, sliced
  1 package   basil, sliced
  1 bunch   cilantro, leaves picked off
  1 bag   fresh spinach
  1   lime, cut in wedges
  You will also need sesame oil and Sriracha or other hot sauce.

In a saucepan simmer the broths, 1 tbsp soy sauce, molasses, vinegar, garlic, carrots and pepper flakes until the carrots are tender. Add a dash of fish sauce if you like. Cover and bring to a gentle boil.

In a bag or glass pan mix the other 1 tbsp soy sauce, sherry, steak seasoning and pepper. Add the steak to the marinade and turn to coat. Let sit 30 min, or longer in the fridge. Grill or broil the steak to a medium rare, let rest 5 minutes. THINLY slice across the grain and keep covered in a bowl.

Cook the linguine in lightly salted water until tender. Rinse well and toss with a bit of sesame or other oil. Keep warm in the pan.

Place the onions, herbs, spinach and limes in separate bowls.

Each person takes their bowl and adds, spinach, steak, noodles. Then ladle over some of the steaming broth and garnish with onions, herbs, lime and hot sauce.

**We also like roasted or fried mushrooms in ours too.