NUTRITION

SERVINGS

INGREDIENTS

3.75 oz Beef eye of round

2 cups Beef bone broth

1.5 oz Brown rice noodles

1 whole Star anise

1 whole Cinnamon stick

1 inch Fresh ginger

1 tbsp Fish sauce

0.5 cup Bean sprouts

0.25 cup Fresh cilantro

0.25 cup Fresh Thai basil

1 wedge Lime

1 slice Jalapeño

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Place the beef bone broth in a medium pot and add the star anise, cinnamon stick, and sliced fresh ginger.

• 2

  Bring the broth to a gentle simmer over low heat for 15 minutes to allow the aromatics to infuse, then remove and discard the spices and ginger.

• 3

  While the broth simmers, cook the brown rice noodles in a separate pot of boiling water according to the package instructions until al dente.

• 4

  Drain the noodles and rinse them under cold water to stop the cooking process, then set them aside.

• 5

  Stir the fish sauce, sea salt, and black pepper into the hot broth.

• 6

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

• 7

  Pour the boiling hot broth immediately over the beef, which will cook the thin slices instantly until they are tender and slightly pink.

• 8

  Top the soup with bean sprouts, fresh cilantro, Thai basil, and jalapeño slices, serving with a lime wedge on the side.