- Prep Time
- 15 mins
- Total Time
- 50 mins
- Serves
- 4
Ingredients
- 8 cups
- reduced sodium beef broth
- 2 L
- 4 star
- anise
- 1
- cinnamon stick, broken into 3 pieces
- 1
- onion, quartered
- 1
- large garlic clove, chopped
- 1 tbsp
- chopped fresh ginger
- 15 mL
- 2 tbsp
- soy sauce
- 30 mL
- 1 tbsp
- fish sauce (optional)
- 15 mL
- salt and pepper to taste
- 1/2 lb
- thin Asian-style rice noodles
- 250 g
- 1 lb
- top sirloin or strip loin steak, cut into very thin slices
- 500 g
- 2
- limes, cut into wedges
- 6
- green onions, thinly sliced
- 1/2 cup
- whole or coarsely chopped fresh basil, cilantro, or mint leaves, or a mix of all three
- 125 mL
- Asian-style hot chili sauce to taste (or thinly sliced hot red chilies to taste)
Method
Step 1
Combine beef broth, star anise, cinnamon stick, onion, garlic and ginger in large saucepan; bring to boil then reduce heat to bare simmer for 30 min.
Step 2
Strain beef broth mixture into heatproof bowl; pour strained broth back into saucepan. Set over medium heat; mix in soy sauce and fish sauce, if using. Season with salt and pepper to taste.
Step 3
Fill second saucepan with water; bring to boil. Add rice noodles and cook until tender, about 45 sec. Drain noodles and divide among 4 large deep bowls.
Step 4
Add sliced raw beef to beef broth mixture (still on medium heat); cook about 2 min. until meat is pink just in middle; or to desired doneness. Ladle broth and meat over noodles. Serve with limes, green onion, basil, cilantro or mint and hot chili sauce to garnish.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
