NUTRITION

SERVINGS

INGREDIENTS

4 oz Flank steak

1.5 oz Dry rice noodles

2 cup Beef bone broth

1 piece Star anise

1 piece Cinnamon stick

1 tsp Fresh ginger

1 tbsp Fish sauce

0.5 cup Bean sprouts

2 tbsp Cilantro

2 tbsp Thai basil

0.25 whole Lime

1 tsp Sriracha

0.25 cup Scallions

PREPARATION

• 1

  Place the flank steak in the freezer for 15 minutes to firm up, then slice against the grain into paper-thin strips.

• 2

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

• 3

  Add the sliced ginger and beef bone broth to the pot, bringing it to a gentle simmer for 10 minutes to infuse the flavors.

• 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

  Stir the fish sauce into the broth and remove the whole spices (star anise and cinnamon).

• 6

  Place the cooked noodles in a large bowl and arrange the raw, thinly sliced beef on top of the noodles.

• 7

  Pour the boiling hot broth directly over the beef slices; the heat from the broth will cook the thin meat instantly.

• 8

  Garnish the bowl with bean sprouts, scallions, cilantro, and Thai basil.

• 9

  Serve immediately with a lime wedge and a drizzle of sriracha for a clean, spicy finish.