NUTRITION

SERVINGS

INGREDIENTS

3.25 oz beef eye of round

2 cup beef bone broth

1.5 oz dry rice noodles

0.5 medium yellow onion

1 inch fresh ginger

2 whole star anise

1 whole cinnamon stick

1 tbsp fish sauce

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup bean sprouts

0.25 cup fresh basil

0.25 cup fresh cilantro

0.25 whole lime

0.5 medium jalapeño

PREPARATION

• 1

  Place the halved onion and ginger cut-side down in a dry skillet over medium-high heat until charred and blackened.

• 2

  In a medium pot, toast the star anise and cinnamon stick for 1-2 minutes until highly aromatic.

• 3

  Add the beef bone broth, charred onion, charred ginger, fish sauce, sea salt, and black pepper to the pot; bring to a boil then reduce to a simmer for 20 minutes.

• 4

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

• 5

  Place the beef eye of round in the freezer for 10 minutes to firm up, then slice it against the grain into paper-thin strips.

• 6

  Divide the cooked noodles into a large bowl and arrange the raw beef slices on top of the noodles.

• 7

  Strain the boiling broth to remove aromatics and immediately pour the hot liquid over the beef to cook it instantly.

• 8

  Top the bowl with bean sprouts, fresh basil, cilantro, sliced jalapeño, and a squeeze of lime juice before serving.