Heat a large pot over medium-high heat. Season your steak with salt and pepper. Sear it for about 2-3 minutes on each side until it’s browned. Remove the steak, let it rest, then slice it into thin strips.

In the same pot, add your sliced onion. Cook until it’s translucent—about 5 minutes.

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Add the soy sauce and chili paste, stirring to combine.

Pour in the beef broth and water, then bring it to a boil.

Toss in your rice noodles, and cook according to package instructions—usually about 5-6 minutes.

While the noodles are cooking, mix the rice vinegar, sugar, salt, and sesame oil in a small bowl. Add the chopped kale or bok choy and let it sit for 10 minutes.

Once the noodles are cooked, return the sliced steak to the pot. Stir everything gently, then ladle the soup into bowls, topping with pickled greens.