Asian Beef Noodle Soup

Measurements are a bit flexible in many of my recipes. I have tried to standardize as much as possible, but you can adjust to taste. This soup is the result of several years' experimentation to recreate a soup I had in Taiwan one windy day. Enjoy!

Ingredients for Soup
2 lbs beef, sliced into 2 inch thin strips - chuck roast or stew/sukiyaki cut meat works well
1 large white onion, cut in half with 8 or more cloves stuck in each half
2 2-inch sticks of cinnamon
4 cloves of garlic, smashed
1 28 oz can of tomatoes, cut up with juice
2 Tbsp fish sauce (nam pla)
1 Tbsp or more of chili garlic sauce (I usually use Lee Kum Kee brand)
1 bag of bean sprouts

Ingredients for Noodles
4 large eggs
2 tsp salt
2 1/2 c. flour
OR
2 large bags of egg noodles

Ingredients for garnish
Chopped cilantro
Chopped green onion
Quartered limes
Diced chilies (if desired)
Extra chili garlic sauce

Directions

1. In a large stockpot, heat 1 Tbsp olive or canola oil over medium-high heat. Brown the beef for 4-5 minutes, stirring frequently.
2. Add in 10 cups of water, clove-studded onion halves, cinnamon and crushed garlic. Bring to boil and then reduce to simmer. Cover and cook for 30 minutes or longer. Keep the soup at a simmer (not boil). You can simmer for up to an hour or more as needed.
3. Meanwhile, make the noodles if using homemade by beating eggs with salt in a medium bowl. Gradually stir in flour, 1 cup at a time, for 2 cups. Transfer dough to a lightly floured surface and knead in remaining dough. Place the dough in a lightly oiled bowl covered with plastic wrap for an hour. After an hour, divide the dough into six pieces. Roll each piece out on a floured surface until it is 1/4 inch or thinner. Cut the dough into long ribbons approximately 1/2 inch wide.
4. Remove onion halves and cinnamon sticks. Add tomatoes with juice to soup with fish sauce and chili garlic sauce. Salt to taste. Skim off any scum or fat that may float to top. Add 1 Tbsp of the chili garlic sauce and then more to taste. It can get hot quickly.
   
5. Bring water to boil in a second stockpot. Cook noodles until al dente. If using homemade noodles, they will cook quickly in 3-4 minutes. You can drain and rinse noodles or leave in water with heat off.
6. Add bean sprouts to soup and stir.
   
7. Place a portion of noodles in each serving bowl with a ladleful of soup. The noodles and broth are the best part--the meat is secondary.
   
8. Let each person garnish as desired at table. I recommend the lime for everyone.