NUTRITION

SERVINGS

INGREDIENTS

3 oz Flank steak

1 oz Brown rice noodles

3 cup Beef bone broth

1 inch Fresh ginger

0.5 medium Yellow onion

2 whole Star anise

1 whole Cinnamon stick

0.5 cup Bean sprouts

0.25 cup Fresh Thai basil

1 medium Lime

1 whole Jalapeño

1 tbsp Fish sauce

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Char the halved onion and sliced ginger over an open flame or under a broiler for 5 minutes until slightly blackened and fragrant.

• 2

  In a large pot, toast the star anise and cinnamon stick over medium heat for 2 minutes until the aroma is released.

• 3

  Add the beef bone broth, charred onion, and ginger to the pot; bring to a boil, then reduce heat and simmer for 20 minutes to develop the flavor.

• 4

  While the broth simmers, cook the brown rice noodles according to package directions, then drain and set aside.

• 5

  Thinly slice the raw flank steak against the grain into very thin pieces; for easier slicing, place the beef in the freezer for 15 minutes beforehand.

• 6

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

• 7

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

• 8

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