6 to 8 cups broth or water
1 onion (optional)
3 carrots (optional)
fresh ginger (optional)
2 TBSP soy sauce
1 bag (2 TBSP) Spice by Rachel Sweet MULLING SPICES
1 pound shredded beef
Add the broth or water to a pot and soak the spice bag in the liquid. Add the vegetables, if using. Wash and chop the onion and carrot in large pieces. Peel the ginger and slice into 1/2 inch chunks. If using the vegetables, have a slotted spoon or strainer to discard after the broth is finished. Turn the heat to medium and cover until just boiling, then turn down to the lowest setting and allow to cook while you prepare your remaining ingredients. The longer the broth cooks, the better it is!
Ask for shredded raw beef at your grocery store, they can slice it for you. Alternatively, you can get a piece of beef and freeze it for an hour until it is relatively soft but easy to slice thinly by hand. Wash and slice the jalapeno into thin rings and set aside. Wash the mint and basil and remove the stems. Wash the sprouts and/or peas if using and set aside. Slice the lime into quarters for squeezing over the bowls.
When the broth has simmered for at least 15 minutes, add the beef individually. This is because the beef will cook very quickly because it is so thin. If using thicker slices or if it sticks together, be sure to allow it to cook for several minutes in the simmering broth.
Ladle broth with beef into bowls and top with the remaining ingredients. Add hot sauce if desired.