YOUR SOLIN GENERATED RECIPE
Lean Beef Pho with Rice Noodles and Fresh Herbs
Thinly sliced steak simmered in a fragrant, ginger-spiced bone broth with brown rice noodles and a mountain of fresh, aromatic herbs.
INGREDIENTS
4.6 oz Eye of Round Steak, thinly sliced
1.6 oz Brown Rice Noodles
1.7 cups Beef Bone Broth
0.5 cup Mung Bean Sprouts
1 tsp Fresh Ginger, minced
1 tsp Fish Sauce
Fresh Cilantro, Basil, and Lime wedges for garnish
PREPARATION
Place the eye of round steak in the freezer for 15 minutes to firm up, then slice it against the grain into paper-thin strips.
Cook the brown rice noodles according to package instructions until al dente, then drain and set aside.
In a medium pot, bring the beef bone broth and minced ginger to a gentle boil, then reduce heat to low and stir in the fish sauce.
Divide the cooked noodles and raw bean sprouts into a large serving bowl.
Lay the raw beef slices over the noodles in a single layer.
Pour the boiling hot broth directly over the beef slices to cook them instantly until they are just pink and tender.
Top with a generous amount of fresh cilantro and basil, and serve immediately with a fresh squeeze of lime.