NUTRITION

SERVINGS

INGREDIENTS

3.5 oz flank steak

1 oz brown rice noodles

2 cup beef bone broth

1 inch fresh ginger

0.5 medium yellow onion

2 whole star anise

1 stick cinnamon

1 tbsp fish sauce

0.5 cup bean sprouts

0.25 cup Thai basil

0.5 medium lime

1 small jalapeño

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the halved onion and sliced ginger under a broiler for 5 minutes until charred and fragrant.

• 2

  In a large pot over medium heat, toast the star anise and cinnamon stick for 2 minutes to release their essential oils.

• 3

  Pour the beef bone broth into the pot and add the charred onion, ginger, and fish sauce.

• 4

  Bring the broth to a boil, then reduce heat and simmer for 20 minutes to develop the aromatic profile.

• 5

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

• 6

  Slice the raw flank steak against the grain into very thin, translucent strips.

• 7

  Strain the broth through a fine-mesh sieve to remove solids, then return the liquid to the pot and season with sea salt and black pepper.

• 8

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

• 9

  Ladle the boiling hot broth directly over the beef to cook it instantly in the bowl.

• 10

  Garnish with bean sprouts, Thai basil, jalapeño slices, and a fresh squeeze of lime before serving.