NUTRITION

SERVINGS

INGREDIENTS

5 oz beef eye of round

1 oz dry rice sticks

2 cup low-sodium beef bone broth

1 piece fresh ginger

0.5 medium yellow onion

2 whole star anise

1 whole cinnamon stick

1 tbsp fish sauce

0.5 cup bean sprouts

0.25 cup fresh cilantro

0.25 cup fresh Thai basil

0.5 whole lime

1 whole Thai bird's eye chili

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the halved onion and ginger piece directly over a gas flame or under a broiler until charred and fragrant.

• 2

  In a medium pot, lightly toast the star anise and cinnamon stick over medium heat for 1-2 minutes.

• 3

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

• 4

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

• 5

  Thinly slice the raw beef eye of round against the grain into paper-thin pieces (freezing for 15 minutes beforehand helps).

• 6

  Strain the broth to remove the solids and season with sea salt and black pepper.

• 7

  Place the cooked noodles and raw beef slices into a large bowl.

• 8

  Pour the boiling hot broth over the beef to cook it instantly, then top with bean sprouts, cilantro, Thai basil, sliced chili, and a squeeze of lime.