NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Beef eye of round

1.5 oz Dry rice sticks

2 cup Low-sodium beef bone broth

2 inch 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 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

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

• 2

  In a large pot, toast the star anise and cinnamon stick for 1-2 minutes until aromatic.

• 3

  Add the beef bone broth, charred onion, ginger, and fish sauce to the pot; simmer for 20 minutes to develop deep flavor.

• 4

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

• 5

  Strain the broth to remove solids and return the clear liquid to the pot, seasoning with sea salt and black pepper.

• 6

  Divide the cooked noodles into a large bowl and top with the raw, thinly sliced beef eye of round.

• 7

  Pour the boiling hot broth over the beef to cook it instantly to a tender medium-rare.

• 8

  Garnish with fresh bean sprouts, Thai basil, sliced chili, and a squeeze of lime juice before serving.