NUTRITION

SERVINGS

INGREDIENTS

1.5 cups beef bone broth

4 oz flank steak

1 oz brown rice noodles

1 tsp toasted sesame oil

0.5 cup mung bean sprouts

1 tbsp fish sauce

1 inch fresh ginger

1 piece star anise

1 piece cinnamon stick

0.25 cup fresh Thai basil

0.25 cup fresh cilantro

0.5 whole lime

0.25 whole jalapeño

0.25 cup white onion

PREPARATION

• 1

  Place the sliced ginger and onion in a dry pot over medium-high heat, charring them for 2-3 minutes until fragrant and slightly blackened.

• 2

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

• 3

  Bring the broth to a boil, then reduce heat and simmer for 15 minutes to allow the aromatic spices to infuse the liquid.

• 4

  While the broth simmers, prepare the brown rice noodles according to package directions, then drain and set aside.

• 5

  Slice the raw flank steak against the grain into paper-thin strips; freezing the meat for 15 minutes beforehand makes this easier.

• 6

  Place the cooked noodles in a large bowl and top with the raw beef slices and thinly sliced onions.

• 7

  Pour the boiling hot broth through a strainer directly over the beef in the bowl, which will cook the thin slices instantly.

• 8

  Top the soup with sesame oil, bean sprouts, Thai basil, cilantro, jalapeño, and a squeeze of fresh lime juice.