NUTRITION

SERVINGS

INGREDIENTS

4 oz eye of round beef

1 oz dry rice stick noodles

2 cup low-sodium beef bone broth

1 inch fresh ginger

0.5 medium yellow onion

1 whole star anise

1 stick cinnamon

1 tbsp fish sauce

0.5 cup bean sprouts

0.25 cup fresh cilantro

0.25 cup fresh Thai basil

1 whole scallion

0.5 whole lime

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a medium pot, combine the beef bone broth, charred onion, ginger, star anise, and cinnamon stick.

• 3

  Bring to a boil, then reduce heat and simmer for 20 minutes to deeply infuse the aromatics into the broth.

• 4

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

• 5

  Thinly slice the raw eye of round beef against the grain into paper-thin pieces.

• 6

  Strain the broth to remove the solids and return the liquid to the pot; stir in the fish sauce, sea salt, and black pepper.

• 7

  Place the cooked noodles in a large bowl and arrange the raw beef slices on top.

• 8

  Pour the boiling hot broth over the beef to cook it instantly in the bowl.

• 9

  Garnish with bean sprouts, cilantro, Thai basil, sliced scallions, and a squeeze of fresh lime.