NUTRITION

SERVINGS

INGREDIENTS

4 oz eye of round beef

1.5 oz thin rice noodles

2 cup low-sodium beef bone broth

0.5 medium yellow onion

1 inch fresh ginger

2 whole star anise

1 whole cinnamon stick

3 whole cloves

1 tbsp fish sauce

0.25 tsp sea salt

0.5 cup bean sprouts

0.25 cup fresh Thai basil

0.5 whole lime

0.5 whole jalapeño

PREPARATION

• 1

  Place the beef in the freezer for 15-20 minutes to firm up, then slice it against the grain into paper-thin pieces.

• 2

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

• 3

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

• 4

  Add the beef bone broth, charred onion, and charred ginger to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.

• 5

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

• 6

  Strain the broth through a fine-mesh sieve to remove the solids and return the liquid to the pot. Stir in the fish sauce and sea salt.

• 7

  Place the cooked noodles in a large bowl 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. Top with bean sprouts, Thai basil, jalapeño slices, and a squeeze of lime.