NUTRITION

SERVINGS

INGREDIENTS

3.25 oz grass-fed flank steak

1 oz dry rice noodles

3 cup beef bone broth

1 inch fresh ginger

1 whole star anise

1 whole cinnamon stick

0.5 whole white onion

1 tbsp fish sauce

1 cup bean sprouts

0.25 cup fresh cilantro

0.25 cup fresh Thai basil

1 whole scallion

0.5 whole lime

0.25 tsp sea salt

PREPARATION

• 1

  Char the halved onion and sliced ginger in a dry pan over medium-high heat until blackened spots appear, about 5 minutes.

• 2

  Place the charred aromatics into a large pot with the beef bone broth, star anise, and cinnamon stick.

• 3

  Bring the broth to a boil, then reduce heat and simmer for 20 minutes to infuse the deep, aromatic flavors.

• 4

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

• 5

  Slice the flank steak against the grain into paper-thin pieces; placing the beef in the freezer for 15 minutes beforehand makes this easier.

• 6

  Strain the broth through a fine-mesh sieve to remove the solids, then stir in the fish sauce and sea salt.

• 7

  Place the cooked noodles in a large bowl and top with the raw beef slices and fresh bean sprouts.

• 8

  Pour the boiling hot broth over the beef to cook it instantly, then garnish with cilantro, basil, scallions, and a squeeze of lime.