NUTRITION

SERVINGS

INGREDIENTS

4 oz beef eye of round

2 oz dry rice noodles

2 cup low sodium beef 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 whole lime

1 whole jalapeno

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the halved onion and sliced ginger in a dry pot over medium-high heat, charring them until fragrant and slightly blackened on the edges.

• 2

  Add the beef broth, star anise, and cinnamon stick to the pot, bring to a boil, then reduce heat and simmer for 15 minutes to develop the aromatics.

• 3

  While the broth simmers, cook the rice noodles in a separate pot of boiling water according to package directions, then drain and place in a large serving bowl.

• 4

  Stir the fish sauce, sea salt, and black pepper into the broth, then strain the liquid through a fine-mesh sieve to remove the solids.

• 5

  Arrange the raw, paper-thinly sliced beef eye of round directly on top of the cooked noodles in the bowl.

• 6

  Pour the boiling hot broth over the beef and noodles, which will instantly cook the meat until it is tender and pink.

• 7

  Garnish the bowl with bean sprouts, fresh Thai basil, jalapeno slices, and a generous squeeze of lime before serving immediately.