Easy Beef & Bok Choy Pho

2 star anise
1 cinnamon stick
1" fresh ginger root, sliced
6 cups low-sodium beef stock
3/4lb boneless sirloin steak
1lb dried, flat medium rice noodles
3 cups baby bok choy, thiny sliced
2 tbsp fish sauce

Add ins:

Fresh bean sprouts
Thai basil
Lime wedges
Sriracha

Soak rice noodles in cold water until softened, about 30 minutes.

Meanwhile, wrap star anise, cinnamon stick, and ginger in cheesecloth and tie with kitchen string to make a spice bag. Pour beef stock in a pot, add the spice bag, and simmer over medium heat.

Freeze steak until firm but not frozen, about 20 minutes. Slice across the grain into 1/8" thick slices.

Drain softened rice noodles. Cook noodles and bok choy in a large pot of boiling water for 1 minute, stirring continuously, and then drain.

Increase heat of stock to high and bring to a boil. Remove the spice bag and add fish sauce.

Divide the noodles and boy choy into deep bowls. Top with uncooked slices sirloin and ladle hot broth on top. Serve the soup and allow each person to customize with add-ins.