Quick Beef Pho

• Meat

  • 1/2 lb Rib eye or flat iron steak

• Produce

  • 1 Bean sprouts

• Canned Goods

  • 4 cups Beef broth

• Condiments

  • 1 Hoisin and sriracha sauce
  • 1 tbsp Lime juice

• Pasta & Grains

  • 4 oz Rice stick noodles

• Baking & Spices

  • 1 Cinnamon stick
  • 4 whole cloves Cloves, ground
  • 1/2 tsp Coriander seeds
  • 1 tsp Salt
  • 2 Star anise, whole
  • 1 tsp Sugar

Found on loveandoliveoil.com

Description

Ingredients

• 4 cups beef broth
• 2 whole star anise
• 4 whole cloves or 1/8 teaspoon ground cloves
• 1 cinnamon stick, broken in two pieces, or 1/8 teaspoon ground cinnamon
• 1/2 teaspoon coriander seeds or 1/8 teaspoon ground coriander
• 1 tablespoon lime juice (from 1/2 lime)
• 1 teaspoon sugar
• 1 teaspoon salt (or to taste)
• 4 ounces rice stick noodles
• 1/2 pound rib eye or flat iron steak, thinly sliced across the grain*
• bean sprouts, thinly sliced onion, sliced jalapeno, thai basil, for garnish
• hoisin and sriracha sauce, for serving

Directions

• In a stock pot set over medium high heat, combine beef broth with 2 cups filtered water. If using whole spices, wrap spices in a piece of cheesecloth and tie with a string. You are essentially making a homemade tea bag so you won’t be stuck fishing out whole cloves out of your soup later. Add spices to broth and bring to a boil; reduce heat and simmer for 15 minutes. While broth is simmering, cook rice noodles according to package instructions until al-dente. We boil ours for 2 to 3 minutes, then rinse with cool water.to prevent sticking. Divide among serving bowls (the hot broth will finish cooking them in the serving bowls, so if anything you want to slightly undercook the noodles). Add lime juice, sugar, and salt to broth, tasting and seasoning as needed (you may need more or less salt depending on how salty your broth was to begin with). Submerge thinly sliced beef into boiling broth, where it will cook in approximately 10 to 20 seconds. Spoon into serving bowls over noodles. Garnish with bean sprouts, onion, jalapeno, and basil leaves. Serve with hoisin and sriracha.