Step 1

Velvet the beef by combining sliced beef and 1 tsp. of baking soda in a small glass bowl (do NOT use metal). You can massage it into the meat with your fingers. Let sit for 30 minutes, then rinse and pat beef slices dry with paper towel. Season with salt and pepper. Set aside.

Step 2

Heat 1 TBSP oil in large stock pot over medium high heat. When the oil begins to shimmer, add beef. Brown beef as if you were making stir fry. Work in batches if you need to, so you don't overcrowd the pan. This should take about 2 to 3 minutes. Remove beef to dish and set side. (Beef does not need to be cooked through. You're just giving it a layer of flavor by browning it. )

Step 3

To the pot, add in remaining oil, and the ginger and garlic. Stir around and cook for about 1 minute or until it becomes fragrant. Add in the mushrooms and cook, stirring occasionally, for about 6 to 7 minutes. Add in the scallions, and cook for one more minute.

Step 4

Add in the beef stock, soy sauce, sambal, fish sauce, and sugar. Stir and bring to a boil.

Step 5

When the soup comes to a boil, add in reserved beef strips, bok choy, and snow peas. Stir. Bring back up to a boil and cook for one minute. Take off heat and stir in grape tomatoes.

Step 6

To serve, place some noodles in a bowl and ladle soup over the noodles. Garnish with sesame seeds and drizzle with chili oil, if desired.