NUTRITION

SERVINGS

INGREDIENTS

5 oz beef eye of round

2 oz dry rice noodles

2 cup low-sodium beef bone broth

1 inch fresh ginger

0.5 medium yellow onion

2 whole star anise

1 whole cinnamon stick

1 tbsp fish sauce

0.5 cup bean sprouts

0.25 cup fresh Thai basil

0.25 cup fresh cilantro

0.5 whole lime

1 whole Thai bird's eye chili

0.25 tsp black pepper

PREPARATION

• 1

  Char the onion and ginger over an open flame or under a broiler until slightly blackened and aromatic.

• 2

  In a large pot, combine the beef bone broth, charred onion, ginger, star anise, and cinnamon stick.

• 3

  Bring the broth to a boil then reduce heat to low and simmer for 20 minutes to infuse the spices.

• 4

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

• 5

  Strain the broth through a fine-mesh sieve to remove the solids and return the clear liquid to the pot.

• 6

  Stir the fish sauce and black pepper into the hot broth and bring it back to a rolling boil.

• 7

  Place the cooked noodles in a large bowl and arrange the raw, thinly sliced beef on top.

• 8

  Pour the boiling broth directly over the beef to cook it instantly and garnish with bean sprouts, basil, cilantro, chili, and lime.