NUTRITION

SERVINGS

INGREDIENTS

2 cup beef bone broth

1.5 oz brown rice noodles

3.75 oz eye of round steak

0.5 medium white onion

1 inch fresh ginger

2 whole star anise

1 whole cinnamon stick

1 tbsp fish sauce

1 tbsp coconut aminos

0.5 cup bean sprouts

0.25 cup fresh cilantro

0.25 cup Thai basil

1 medium lime

0.5 whole jalapeño

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the halved onion and ginger slice under a broiler for 5 minutes until slightly charred to release deep, smoky flavors.

• 2

  In a medium pot, toast the star anise and cinnamon stick over medium heat for 2 minutes until aromatic.

• 3

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

• 4

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

• 5

  Place the eye of round steak in the freezer for 15 minutes to firm up, then slice it against the grain into paper-thin pieces.

• 6

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

• 7

  Divide the cooked noodles into a large bowl and arrange the raw beef slices on top.

• 8

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