NUTRITION

SERVINGS

INGREDIENTS

4 oz Eye of round steak

2 cups Beef bone broth

1.5 oz Dry rice noodles

0.5 cup Bean sprouts

1 tbsp Fish sauce

1 whole Star anise

0.5 tsp Ground cinnamon

1 inch Fresh ginger

0.25 cup Fresh cilantro

0.25 cup Fresh Thai basil

0.5 whole Lime

0.5 whole Jalapeno

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a medium pot, combine the beef bone broth, sliced fresh ginger, star anise, and cinnamon, bringing the mixture to a boil before simmering for 10 minutes.

• 2

  While the broth infuses, soak the dry rice noodles in a bowl of hot water for 5 to 8 minutes until they are tender and pliable, then drain.

• 3

  Slice the raw eye of round steak against the grain into paper-thin strips to ensure they cook quickly when the broth is added.

• 4

  Remove the ginger and star anise from the broth using a slotted spoon, then stir in the fish sauce, sea salt, and black pepper.

• 5

  Place the softened rice noodles into a large serving bowl and arrange the thin beef slices in a single layer on top of the noodles.

• 6

  Pour the boiling hot broth directly over the beef, allowing the heat to flash-cook the meat until it turns slightly pink and tender.

• 7

  Garnish the bowl with fresh bean sprouts, cilantro, Thai basil, and jalapeño slices, finishing with a squeeze of fresh lime juice.