Beef Pho Noodle Soup
This 16-minute pho noodle soup with steak, crunchy bean sprouts, and herby cilantro will make you want to skip take-out night from now on.
Servings: 4 -6
Ingredients
Beef Broth:
- 64 ounces of organic beef broth
- 5 star of anise
- 1 cinnamon stick
Rice Noodles (pho)
Beef
- 1/2 pound round steak sliced paper thin
- Pinch of kosher salt
- Pinch of black pepper
Toppings:
- 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
Instructions
- 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.