NUTRITION

SERVINGS

INGREDIENTS

4 oz Flank steak

1 oz Dry rice noodles

2 cup Beef bone broth

1 medium Yellow onion

2 inch Fresh ginger

2 whole Star anise

1 whole Cinnamon stick

1 tbsp Fish sauce

1 tsp Coconut aminos

0.5 cup Bean sprouts

0.25 cup Fresh cilantro

0.25 cup Fresh Thai basil

1 medium Lime

0.5 medium Jalapeño

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Halve the onion and ginger; char them in a dry pan over medium-high heat until blackened and fragrant.

• 2

  In a large pot, toast the star anise and cinnamon stick for 2 minutes, then add the bone broth, charred onion, and ginger.

• 3

  Simmer the broth gently for 20 minutes, then stir in the fish sauce, coconut aminos, sea salt, and black pepper.

• 4

  While the broth simmers, prepare the rice noodles according to package directions and drain well.

• 5

  Slice the flank steak against the grain into paper-thin strips (freezing for 15 minutes beforehand helps with thin slicing).

• 6

  Divide the noodles into bowls, top with raw beef strips, and pour the boiling hot broth over the meat to cook it instantly.

• 7

  Garnish with bean sprouts, cilantro, Thai basil, jalapeño slices, and a generous squeeze of lime.