NUTRITION

SERVINGS

INGREDIENTS

3 oz flank steak

1 oz dry rice noodles

2 cup beef bone broth

1 inch fresh ginger

0.5 medium yellow onion

2 whole star anise

1 piece cinnamon stick

1 tbsp tamari

0.5 cup bean sprouts

0.25 cup fresh Thai basil

0.5 whole lime

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the flank steak in the freezer for 15 minutes to firm up, then slice against the grain into paper-thin strips.

• 2

  In a medium pot, char the halved onion and sliced ginger over medium-high heat until fragrant and slightly blackened.

• 3

  Add the beef bone broth, star anise, cinnamon stick, and tamari to the pot; bring to a boil, then reduce heat and simmer for 15 minutes.

• 4

  While the broth simmers, cook the rice noodles according to package directions until tender, then drain and divide into a large bowl.

• 5

  Strain the solids from the broth and return the liquid to the pot, seasoning with sea salt and black pepper.

• 6

  Arrange the raw beef slices over the cooked noodles in the bowl.

• 7

  Pour the boiling hot broth directly over the beef to cook it instantly until just tender.

• 8

  Garnish with bean sprouts, Thai basil, and a squeeze of fresh lime juice before serving.