Spicy Asian Beef and Noodle Soup

Ingredients

• 3 tablespoons minced peeled fresh ginger
• 2 (3-inch) cinnamon sticks
• 1 pound flank steak, trimmed
• 2 teaspoons dark sesame oil, divided
• ¼ cup minced shallots (about 2)
• ¼ cup rice vinegar
• ¼ teaspoon crushed red pepper
• + 11 more ingredients
• • 3 (14-ounce) cans less-sodium beef broth
  • 1 cup thinly sliced fresh basil leaves
  • ¼ cup fish sauce
  • 2 cups diagonally cut fresh snow peas
  • 2 (3 1/2-ounce) packages fresh shiitake mushrooms
  • 4 cups water
  • ¼ cup diagonally sliced green onions (about 2 onions)
  • 8 ounces uncooked whole wheat angel hair pasta
  • 5 whole star anise
  • 8 lime wedges
  • 1 cup bean sprouts

Cut steak diagonally across grain into thin slices. Heat 1 teaspoon oil in a large Dutch oven over high heat. Add steak, and stir-fry 4 minutes or until browned. Remove steak from pan; set aside. Reduce heat to medium. Add remaining 1 teaspoon oil, shallots, and ginger, and stir-fry 1 to 2 minute...

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