NUTRITION

SERVINGS

INGREDIENTS

4 oz Flank steak

1.5 oz Rice stick noodles

2 cup Beef bone broth

1 inch Fresh ginger

0.5 medium Yellow onion

2 whole Star anise

1 whole Cinnamon stick

1 tbsp Fish sauce

0.5 cup Bean sprouts

0.25 cup Fresh Thai basil

0.5 medium Lime

1 tsp Sriracha

0.25 tsp Sea salt

0.25 tsp Black pepper

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

  Char the halved onion and sliced ginger in a dry pot over medium-high heat until fragrant and slightly blackened.

• 3

  Add the star anise and cinnamon stick to the pot, toasting for 1 minute before pouring in the beef bone broth.

• 4

  Bring the broth to a boil, then reduce heat and simmer for 15 minutes; strain out the solids and season with fish sauce, salt, and pepper.

• 5

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

• 6

  Place the cooked noodles in a large bowl, top with the raw beef slices, and pour the boiling hot broth over the beef to cook it instantly.

• 7

  Garnish the bowl with bean sprouts, Thai basil, a squeeze of lime, and Sriracha for a clean, vibrant finish.