NUTRITION

SERVINGS

INGREDIENTS

4 oz eye of round steak

1 oz dry rice noodles

3 cup beef bone broth

0.5 small yellow onion

1 inch fresh ginger

2 whole star anise

1 whole cinnamon stick

2 whole cloves

1 tbsp fish sauce

1 tbsp coconut aminos

0.25 tsp sea salt

0.5 cup bean sprouts

0.25 cup fresh Thai basil

2 tbsp fresh cilantro

0.5 whole lime

3 slice jalapeno

PREPARATION

• 1

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

• 2

  In a large pot, lightly toast the star anise, cinnamon stick, and cloves for 1-2 minutes.

• 3

  Add the beef bone broth, charred onion, charred ginger, fish sauce, coconut aminos, and sea salt to the pot.

• 4

  Bring to a boil, then reduce heat and simmer for 20 minutes to infuse the flavors.

• 5

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

• 6

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

• 7

  Strain the broth to remove the solids and return the liquid to a rolling boil.

• 8

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

• 9

  Pour the boiling broth directly over the beef to cook it instantly in the bowl.

• 10

  Garnish with bean sprouts, Thai basil, cilantro, jalapeno slices, and a squeeze of lime before serving.