NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef eye of round

2 oz Dry rice stick noodles

2 cup Low-sodium beef bone broth

1 tbsp Fish sauce

0.5 medium Yellow onion

1 inch Fresh ginger

2 whole Star anise

1 whole Cinnamon stick

0.5 cup Bean sprouts

0.25 cup Fresh Thai basil

0.5 whole Lime

0.5 whole Jalapeño

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Char the onion and ginger over an open flame or under the broiler until blackened and fragrant.

• 2

  In a medium pot, toast the star anise and cinnamon stick over medium heat for 2 minutes.

• 3

  Pour in the beef bone broth and fish sauce, then add the charred onion and ginger.

• 4

  Simmer the broth gently for 20 minutes to develop deep, complex flavors.

• 5

  While broth simmers, cook the rice noodles according to package instructions and drain.

• 6

  Strain the broth through a fine-mesh sieve to remove the solids and return the liquid to the pot.

• 7

  Season the broth with sea salt and black pepper, keeping it at a rolling boil.

• 8

  Place the cooked noodles in a large bowl and top with the raw, thinly sliced beef.

• 9

  Pour the boiling broth over the beef to cook it through instantly, then garnish with sprouts, basil, jalapeño, and lime.