NUTRITION

SERVINGS

INGREDIENTS

4 oz Eye of round beef

1.5 oz Dry brown rice noodles

3 cups Beef bone broth

2 inch Fresh ginger

0.5 medium Yellow onion

2 whole Star anise

1 piece Cinnamon stick

1 tbsp Fish sauce

0.25 tsp Sea salt

0.5 cup Bean sprouts

0.25 cup Fresh cilantro

0.25 cup Fresh Thai basil

1 wedge Lime

1 small Thai chili

PREPARATION

• 1

  Place the halved onion and ginger cut side down in a dry pot over medium-high heat until deeply charred and fragrant.

• 2

  Add the star anise and cinnamon stick to the pot and toast for one minute to release the natural aromatic oils.

• 3

  Pour in the beef bone broth and bring to a gentle boil, then reduce heat to low and simmer for 15 minutes to infuse the flavors.

• 4

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

• 5

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

• 6

  Stir the fish sauce and sea salt into the broth, then strain the liquid through a fine-mesh sieve to remove the solids.

• 7

  Divide the cooked noodles between two bowls and arrange the raw beef slices on top in a single layer.

• 8

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