NUTRITION

SERVINGS

INGREDIENTS

3.5 oz flank steak

1 oz brown rice noodles

2 cup beef bone broth

0.5 medium yellow onion

1 inch fresh ginger

2 whole star anise

1 whole cinnamon stick

1 tbsp fish sauce

0.5 cup bean sprouts

0.25 cup Thai basil

0.5 whole lime

1 whole scallion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Char the onion and ginger in a dry pan over high heat until blackened in spots to release their deep, smoky aroma.

• 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, 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 directions, then drain and set aside.

• 5

  Thinly slice the raw flank steak against the grain into very thin, translucent pieces.

• 6

  Strain the broth into a clean pot, discarding the solids, and season with sea salt and black pepper.

• 7

  Divide the cooked noodles into a large bowl and top with the raw beef slices.

• 8

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