NUTRITION

SERVINGS

INGREDIENTS

4.25 oz Flank steak

0.75 oz Dry rice noodles

2 cup Low-sodium beef broth

0.5 cup Bean sprouts

0.25 cup Fresh cilantro

0.25 cup Thai basil

1 inch Fresh ginger

1 whole Star anise

1 stick Cinnamon

1 tbsp Tamari

0.25 medium Red onion

0.25 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Prepare the dry rice noodles according to the package instructions by soaking in hot water until tender, then drain and set aside.

• 2

  In a medium pot over medium-high heat, char the sliced red onion and ginger for 2-3 minutes until they are slightly blackened and fragrant.

• 3

  Pour the beef broth into the pot and add the star anise, cinnamon stick, tamari, sea salt, and black pepper.

• 4

  Bring the broth to a boil, then reduce the heat to low and simmer for 15 minutes to allow the spices to fully infuse the liquid.

• 5

  While the broth is simmering, thinly slice the flank steak against the grain into very thin, translucent ribbons.

• 6

  Remove the star anise and cinnamon stick from the broth and stir in the toasted sesame oil.

• 7

  Place the prepared noodles into a large serving bowl and arrange the raw beef slices on top of the noodles.

• 8

  Ladle the boiling hot broth directly over the beef slices to cook them instantly, then garnish the bowl with bean sprouts, fresh cilantro, and Thai basil.