NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Eye of round beef

2 cups Beef bone broth

1 oz Dry rice sticks

1 inch Fresh ginger

0.5 whole 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 Lime wedge

1 pinch Sea salt

1 pinch Black pepper

PREPARATION

• 1

  Place the halved onion and sliced ginger under a broiler or over a gas flame until charred and aromatic.

• 2

  In a large pot, toast the star anise and cinnamon stick over medium heat for 2 minutes until fragrant.

• 3

  Add the beef bone broth, charred onion, ginger, and fish sauce to the pot and bring to a gentle simmer.

• 4

  Let the broth simmer for at least 20 minutes to infuse the spices, then strain through a fine-mesh sieve and return the clear broth to a boil.

• 5

  While the broth simmers, cook the rice sticks in boiling water according to package directions, then drain and divide into serving bowls.

• 6

  Freeze the eye of round beef for 15 minutes to make it easier to slice into paper-thin rounds.

• 7

  Arrange the raw, thin beef slices over the hot noodles in the bowls.

• 8

  Ladle the boiling hot broth directly over the beef to cook it instantly to a tender medium-rare.

• 9

  Serve immediately topped with bean sprouts, Thai basil, cilantro, sea salt, pepper, and a fresh lime wedge.