NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef eye of round

1 oz Brown rice noodles

2 cup Beef bone broth

1 tbsp Tamari

1 inch Fresh ginger

0.5 medium Yellow onion

2 whole Star anise

1 whole Cinnamon stick

0.5 cup Bean sprouts

0.25 cup Fresh cilantro

0.25 cup Fresh Thai basil

1 whole Lime

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Place the halved onion and sliced ginger in a dry skillet over medium-high heat until charred and fragrant.

• 2

  Combine the charred aromatics, beef bone broth, star anise, cinnamon stick, tamari, sea salt, and black pepper in a large stockpot.

• 3

  Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes to develop the deep, savory flavors.

• 4

  Cook the brown rice noodles in a separate pot of boiling water according to the package instructions, then drain and set aside.

• 5

  Strain the broth through a fine-mesh sieve to remove the solids and return the clear broth to the pot to keep it at a rolling boil.

• 6

  Divide the cooked noodles into large serving bowls and layer the raw, thinly sliced beef eye of round directly on top of the noodles.

• 7

  Pour the boiling hot broth over the beef, which will cook the thin slices instantly to a tender medium-rare.

• 8

  Serve immediately topped with fresh bean sprouts, cilantro, Thai basil, and a squeeze of lime juice.