NUTRITION

SERVINGS

INGREDIENTS

3 oz Beef eye of round

1 oz Dry rice stick 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

1 whole Scallion

0.5 whole Lime

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Char the onion and ginger in a dry pan over high heat until blackened in spots to release deep, smoky flavors.

• 2

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

• 3

  Pour in the beef bone broth and add the charred onion, ginger, fish sauce, sea salt, and black pepper.

• 4

  Simmer the broth gently for 20 minutes to infuse the spices, then strain out the solids and return the liquid to a boil.

• 5

  While broth simmers, cook the rice stick noodles according to package directions, drain, and place in a large serving bowl.

• 6

  Thinly slice the raw beef eye of round against the grain into paper-thin pieces.

• 7

  Arrange the raw beef slices on top of the cooked noodles in the bowl.

• 8

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