NUTRITION

SERVINGS

INGREDIENTS

5 oz beef eye of round

1.5 oz rice noodles

2 cup beef bone broth

1 whole star anise

1 stick cinnamon

1 inch ginger

1 tbsp fish sauce

0.5 cup bean sprouts

2 tbsp scallions

0.25 cup fresh cilantro

0.25 cup fresh Thai basil

0.5 whole lime

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium pot, combine the beef bone broth, star anise, cinnamon stick, and sliced ginger, bringing to a gentle simmer for 10 minutes to infuse the aromatics.

• 2

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

• 3

  Remove the star anise, cinnamon stick, and ginger slices from the broth, then stir in the fish sauce, sea salt, and black pepper.

• 4

  Place the cooked noodles in a large serving bowl and top with the raw, paper-thin slices of beef eye of round.

• 5

  Pour the boiling hot broth directly over the beef slices to cook them instantly until they reach a tender, perfectly pink finish.

• 6

  Garnish the bowl with fresh bean sprouts, scallions, cilantro, and Thai basil, serving immediately with a lime wedge for squeezing.