Beef Pho Noodle Soup

• Meat

  • 1/2 lb Round steak or sirloin steak, paper thin

• Produce

  • 1 Avocado, large
  • 1 cup Bean sprouts
  • 1 large bunch Cilantro
  • 1 Jalapeno peppers
  • 1 Lime, large wedges
  • 1 stalks Scallions

• Canned Goods

  • 64 oz Beef broth, organic

• Condiments

  • 1 Tsang stir fry classic sauce
  • 1 Tsang stir fry szechuan spicy sauce

• Baking & Spices

  • 1 Pinch Black pepper
  • 1 Cinnamon stick
  • 1 Pinch Kosher salt
  • 5 Star of anise

Found on ahealthylifeforme.com

Description

Ingredients

• 64 ounces of organic beef broth
• 5 star of anise
• 1 cinnamon stick
• ½ pound round steak or sirloin steak, sliced paper thin
• Pinch of kosher salt
• Pinch of black pepper
• 1-2 jalapeno peppers, sliced (remove seeds for less heat)
• 1 cup bean sprouts
• 1 large bunch of cilantro
• 1 large lime, cut into wedges
• 1-2 stalks scallions, trimmed and diced
• 1 large avocado, peeled seeded and sliced
• Tsang stir fry classic sauce
• Tsang stir fry szechuan spicy sauce

Directions

• Add beef stock, star of anise, cinnamon to a large stock pot and bring to a low simmer
• Cook rice noodles according to package directions
• Sprinkle salt and pepper over thinly sliced beef.
• Remove star of anise an cinnamon from stock. Spoon stock into bowls and add thinly sliced beef and a serving of noodles.
• Top each bowl with desired vegetables and a squeeze of lime.
• Divide the broth between four to six large bowls, then add thinly sliced beef and desired amount of noodles.
• Top with bean sprouts, sliced jalapeños, fresh cilantro, avocado and serve with lime wedges.
• Add a drizzle of Tsangs stir fry sauces to your desired taste.
• Serve and Enjoy.