NUTRITION

SERVINGS

INGREDIENTS

3.5 oz beef eye of round

1.5 oz 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 fish sauce

0.5 cup mung bean sprouts

0.25 cup Thai basil

0.25 cup cilantro

0.5 whole lime

0.5 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 large pot, combine the beef bone broth, charred onion, charred ginger, star anise, and cinnamon stick.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

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

• 8

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