NUTRITION

SERVINGS

INGREDIENTS

5 oz beef eye of round

2 oz dry rice noodles

2 cup low-sodium beef broth

1 piece star anise

1 piece cinnamon stick

1 inch fresh ginger

1 tbsp fish sauce

0.5 cup bean sprouts

0.25 cup Thai basil

0.25 cup cilantro

1 tbsp scallions

0.5 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 unit lime

PREPARATION

• 1

  In a medium pot, bring the beef broth, star anise, cinnamon stick, and sliced ginger to a gentle simmer for 15 minutes to infuse the liquid with aromatics.

• 2

  While the broth simmers, cook the rice noodles according to package directions until silky and tender, then drain and divide into a large serving bowl.

• 3

  Season the thinly sliced raw beef with sea salt and black pepper.

• 4

  Remove the star anise, cinnamon stick, and ginger from the broth using a slotted spoon, then stir in the fish sauce and toasted sesame oil.

• 5

  Arrange the raw beef slices in a single layer directly on top of the noodles in the bowl.

• 6

  Pour the boiling hot broth over the beef and noodles; the intense heat from the broth will cook the thinly sliced beef instantly.

• 7

  Garnish with bean sprouts, Thai basil, cilantro, and scallions, then serve immediately with a fresh lime wedge.