The hardest part of this soup is slicing the steak into thin, thin slices—but you can skip that step if you buy a package of presliced "beef for stir-fry" from the supermarket or sliced beef for bulgogi from an Asian market. Plus: More Soup Recipes and Tips
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Make sure the steak is well browned before removing it from the pot; those brown bits left on the bottom are essential for flavoring the broth.
If the steak and potatoes were on your plate, a Napa Valley Cabernet Sauvignon would be the obvious choice. It's the perfect pick here as well, but stay with an easy-drinking, light-tannin version for the best match.