NUTRITION

SERVINGS

INGREDIENTS

4 oz beef eye of round

2 oz brown rice noodles

3 cup beef bone broth

1 inch fresh ginger

0.5 whole yellow onion

2 whole star anise

1 whole cinnamon stick

1 tbsp fish sauce

0.5 cup bean sprouts

0.25 cup fresh Thai basil

0.25 cup fresh cilantro

0.5 whole lime

1 whole jalapeño

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Char the onion and ginger over an open flame or under a broiler until slightly blackened to release their deep aromatics.

• 2

  In a large pot, toast the star anise and cinnamon stick over medium heat for 2 minutes until fragrant.

• 3

  Add the beef bone broth, charred onion, charred ginger, and fish sauce to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.

• 4

  While the broth simmers, cook the brown rice noodles according to package instructions, drain, and set aside.

• 5

  Slice the beef eye of round against the grain into paper-thin slices. For easier slicing, freeze the beef for 15 minutes prior to cutting.

• 6

  Strain the broth to remove the solids and season with sea salt and black pepper.

• 7

  Divide the cooked noodles into a large bowl and lay the raw beef slices on top in a single layer.

• 8

  Pour the boiling hot broth directly over the beef slices to cook them instantly to a tender medium-rare.

• 9

  Top with bean sprouts, Thai basil, cilantro, and jalapeño slices. Serve immediately with a squeeze of fresh lime.