Asian 40 min

Beef pho

Name: Beef pho
Total time: 40 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 1 L Beef Stock; 1 large Onion; 1 Large Chopped Ginger; 1 Cinnamon Stick; 2 Star Anise; 1 tsp Coriander Seeds; 1/2 teaspoon Cloves; 225g Sirloin steak; 1 tsp Palm Sugar; 1 tablespoon Fish Sauce; 1 ½ tbsp Soy Sauce; 200g Rice Noodles; 2 sliced Spring Onions; 1 small Birds-eye Chillies; Handful Basil; Handful Coriander; 1 Lime

beef

Ingredientsfor 2

600

Cal

40g

Protein

80g

Carbs

15g

Fat

11 L Beef Stock
21 large Onion
31 Large Chopped Ginger
41 Cinnamon Stick
52 Star Anise
61 tsp Coriander Seeds
71/2 teaspoon Cloves
8225g Sirloin steak
91 tsp Palm Sugar
101 tablespoon Fish Sauce
111 ½ tbsp Soy Sauce
12200g Rice Noodles
132 sliced Spring Onions
141 small Birds-eye Chillies
15Handful Basil
16Handful Coriander
171 Lime

Order ingredients on Instacart

Instructions

1
Tip the beef stock along with 500ml of water into a large saucepan. Sit the onion and ginger in a frying pan over a high heat and char on all sides, around 3-5 mins (you can also do this under your grill). Once charred, add to the beef stock. In the same pan, toast the spices for 2-3 mins and once they begin to smell fragrant, add them to the beef stock as well. Bring the stock to the boil, then turn to a simmer and cook for 30mins before straining.
2
Meanwhile, cut the fat from the steak and wrap in cling film, then put into the freezer for 15 mins – this will make your steak really easy to slice! Slice it thinly, then cover with cling film again and pop into the fridge.
3
Taste the beef stock and use the palm sugar, fish sauce and soy to season. Cook the noodles according to package instructions and split between two bowls, topping each with the sliced beef. Bring the stock to the boil and then pour into the bowls (the heat will cook the beef). Top each with the spring onions, chilli slices and herbs. Serve with the lime wedges to squeeze over.