NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Beef eye of round

1.5 oz Dry rice stick noodles

2 cup Beef bone broth

0.5 medium Yellow onion

1 inch Fresh ginger

2 whole Star anise

1 whole Cinnamon stick

1 tbsp Coconut aminos

0.25 tsp Sea salt

0.5 cup Mung bean sprouts

0.25 cup Thai basil

0.5 whole Lime

0.5 medium Jalapeño

PREPARATION

• 1

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

• 2

  In a large heavy-bottomed pot, toast the star anise and cinnamon stick over medium heat for 1 minute until their scent blooms.

• 3

  Add the beef bone broth, charred onion, charred ginger, and coconut aminos to the pot and bring to a gentle simmer for 20 minutes.

• 4

  While the broth develops flavor, soak the dry rice stick noodles in hot water according to package directions until tender, then drain and set aside.

• 5

  Thinly slice the beef eye of round against the grain into paper-thin pieces to ensure they cook quickly in the hot broth.

• 6

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

• 7

  Divide the cooked noodles between large serving bowls and arrange the raw beef slices in a single layer on top of the noodles.

• 8

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