NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

1.5 oz rice noodles

2 cup beef bone broth

1 tbsp fish sauce

1 tsp coconut sugar

1 whole star anise

1 stick cinnamon

1 inch fresh ginger

0.25 cup yellow onion

0.5 cup bean sprouts

0.25 cup fresh cilantro

0.25 cup fresh Thai basil

1 slice lime

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the sliced yellow onion and fresh ginger in a dry pot over medium-high heat, charring them until fragrant and slightly blackened on the edges.

• 2

  Add the beef bone broth, star anise, cinnamon stick, fish sauce, and coconut sugar to the pot and bring to a boil.

• 3

  Reduce heat and simmer the broth for 20 minutes to allow the aromatics to infuse, then season with sea salt and black pepper.

• 4

  While the broth simmers, cook the rice noodles in a separate pot of boiling water according to package directions, then drain and set aside.

• 5

  Thinly slice the raw flank steak against the grain into paper-thin pieces to ensure they cook quickly in the broth.

• 6

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

• 7

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