NUTRITION

SERVINGS

INGREDIENTS

3 oz Beef eye of round

1.5 oz Rice noodles

2 cups Low sodium beef bone broth

1 inch Ginger

0.5 whole Yellow onion

2 whole Star anise

1 whole Cinnamon stick

1 tbsp Fish sauce

0.5 cup Bean sprouts

0.25 cup Fresh cilantro

0.25 cup Fresh Thai basil

0.5 whole Lime

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Char the halved onion and ginger over an open gas flame or under a high broiler until blackened and fragrant.

• 2

  In a large pot, toast the star anise and cinnamon stick over medium heat for 1-2 minutes until aromatic.

• 3

  Add the beef bone broth, charred onion, ginger, and fish sauce to the pot and bring to a gentle simmer for 20 minutes.

• 4

  While the broth simmers, soak the rice noodles in hot water until tender, then drain and set aside.

• 5

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

• 6

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

• 7

  Season the broth with sea salt and black pepper, bringing it to a rolling boil.

• 8

  Divide the cooked noodles into a large bowl and arrange the raw beef slices on top.

• 9

  Pour the boiling broth over the beef to cook it instantly, then garnish with bean sprouts, cilantro, basil, and a squeeze of lime.