NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Flank steak

1 oz Brown rice noodles

2 cup Beef bone broth

0.5 inch Fresh ginger

0.25 cup White onion

1 whole Star anise

1 whole Cinnamon stick

1 tbsp Coconut aminos

0.5 tsp Fish sauce

0.5 cup Bean sprouts

0.25 cup Fresh Thai basil

0.25 cup Fresh cilantro

1 tbsp Scallions

0.25 whole Lime

PREPARATION

• 1

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

• 2

  In a medium pot, char the sliced onion and ginger over medium-high heat for 2-3 minutes until slightly blackened.

• 3

  Pour the beef bone broth into the pot and add the star anise, cinnamon stick, coconut aminos, and fish sauce.

• 4

  Bring the broth to a boil, then reduce heat and simmer for 15 minutes to infuse the aromatics.

• 5

  While the broth simmers, cook the brown rice noodles in a separate pot of boiling water according to package directions, then drain and set aside.

• 6

  Place the cooked noodles in a large serving bowl and arrange the raw, thinly sliced beef on top of the noodles.

• 7

  Strain the boiling hot broth to remove the solids and immediately pour it over the beef; the heat from the broth will cook the thin slices of meat instantly.

• 8

  Top the bowl with bean sprouts, Thai basil, cilantro, and scallions, serving with a lime wedge on the side to squeeze over before eating.