NUTRITION

SERVINGS

INGREDIENTS

3.5 oz flank steak

1.5 oz brown rice noodles

2 cup beef bone broth

1 inch fresh ginger

0.5 whole yellow onion

2 whole star anise

1 whole cinnamon stick

1 tbsp tamari

0.5 cup bean sprouts

0.25 cup fresh basil

0.25 cup fresh cilantro

0.5 whole lime

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Char the halved yellow onion and fresh ginger over an open gas flame or under a high broiler until blackened and fragrant.

• 2

  In a large stockpot over medium heat, toast the star anise and cinnamon stick for 1 minute until aromatic.

• 3

  Add the beef bone broth, charred onion, ginger, and tamari to the pot; bring to a boil, then reduce heat and simmer gently for 20 minutes.

• 4

  While the broth simmers, cook the brown rice noodles according to package directions, drain, and set aside.

• 5

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

• 6

  Strain the broth through a fine-mesh sieve to remove the solids and return the clear liquid to the pot, seasoning with sea salt and black pepper.

• 7

  Place the cooked noodles in a large serving bowl and arrange the raw steak slices on top.

• 8

  Pour the boiling hot broth directly over the steak slices to cook them instantly, then garnish with bean sprouts, basil, cilantro, and a squeeze of lime.