NUTRITION

SERVINGS

INGREDIENTS

4.25 oz Flank steak

1.75 oz Dry rice noodles

2 cup 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

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a medium pot, combine the beef broth, charred onion, ginger, star anise, and cinnamon stick; bring to a boil and then simmer for 20 minutes.

• 3

  While the broth infuses, cook the rice noodles according to package instructions until tender, then drain and set aside.

• 4

  Place the flank steak in the freezer for 10 minutes to firm up, then slice it against the grain into paper-thin strips.

• 5

  Strain the broth through a fine-mesh sieve to remove the solids, return the clear liquid to the pot, and stir in the fish sauce, sea salt, and black pepper.

• 6

  Divide the cooked noodles into a large serving bowl and arrange the raw beef slices on top in a single layer.

• 7

  Pour the boiling hot broth directly over the beef to cook it instantly, then top with bean sprouts, Thai basil, and a squeeze of lime.