NUTRITION

SERVINGS

INGREDIENTS

3.5 oz flank steak

1.5 oz rice noodles

2 cups beef bone broth

0.5 medium yellow onion

1 inch fresh ginger

2 whole star anise

1 whole cinnamon stick

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

• 3

  Add the beef bone broth, charred onion, ginger, and fish sauce to the pot and bring to a gentle simmer for 15 minutes.

• 4

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

• 5

  Place the flank steak in the freezer for 10 minutes to firm up, then slice it against the grain into paper-thin strips.

• 6

  Strain the broth through a fine-mesh sieve to remove the solids and return the clear liquid to the pot, seasoning with salt and pepper.

• 7

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

• 8

  Pour the boiling hot broth directly over the beef to cook it instantly.

• 9

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