NUTRITION

SERVINGS

INGREDIENTS

5 oz beef eye of round

1.5 oz rice noodles

2 cup beef bone broth

1 inch fresh ginger

0.5 whole yellow onion

1 whole star anise

1 whole cinnamon stick

1 tbsp fish sauce

0.25 cup mung bean sprouts

0.25 cup fresh Thai basil

0.25 whole lime

0.5 whole jalapeno

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the beef eye of round in the freezer for 15-20 minutes to firm up, then slice it against the grain into paper-thin strips.

• 2

  Char the onion half and sliced ginger over an open flame or under a broiler until blackened in spots to release their deep oils.

• 3

  In a medium pot, toast the star anise and cinnamon stick over medium heat for 2 minutes until fragrant.

• 4

  Pour the beef bone broth into the pot with the toasted spices, charred onion, ginger, and fish sauce. Bring to a boil, then reduce heat and simmer for 20 minutes.

• 5

  While the broth simmers, cook the rice noodles in a separate pot of boiling water according to package directions, then drain and set aside.

• 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

  Divide the cooked noodles into a large bowl and arrange the raw beef slices on top of the noodles.

• 8

  Pour the boiling hot broth directly over the beef slices; the heat from the broth will cook the thin beef instantly to a tender medium-rare.

• 9

  Top the bowl with fresh mung bean sprouts, Thai basil leaves, jalapeno slices, and a squeeze of lime before serving.