NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef eye of round

1.5 oz Dry rice noodles

2 cup Low-sodium beef bone broth

1 piece Fresh ginger

0.5 whole Yellow onion

2 whole Star anise

1 piece Cinnamon stick

1 tbsp Fish sauce

0.5 cup Bean sprouts

0.25 cup Fresh Thai basil

0.25 cup Fresh cilantro

0.5 whole Lime

1 whole Jalapeno

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Place the halved onion and ginger piece cut-side down in a dry skillet over medium-high heat until deeply charred and aromatic.

• 2

  In a large stockpot, lightly toast the star anise and cinnamon stick for 1-2 minutes until their oils are released and fragrant.

• 3

  Pour the beef bone broth into the stockpot, add the charred onion, ginger, and fish sauce, then bring to a boil before reducing to a simmer for 20 minutes.

• 4

  While the broth develops flavor, cook the rice noodles in a separate pot of boiling water until tender, then drain and rinse with cold water to prevent sticking.

• 5

  Slice the beef eye of round against the grain into paper-thin slices; for easier slicing, place the beef in the freezer for 15 minutes prior to cutting.

• 6

  Divide the cooked noodles into serving bowls and arrange the raw beef slices on top, seasoning lightly with sea salt and black pepper.

• 7

  Strain the hot broth to remove solids and immediately pour the boiling liquid over the beef to cook it instantly.

• 8

  Garnish the bowls with fresh bean sprouts, Thai basil, cilantro, sliced jalapeno, and a generous squeeze of lime before serving.