Updated: Mar 13, 2020
I believe I have mentioned before how much I enjoy traditional recipes. I love taking the time to craft something slowly and coax out subtle flavors. I love slow food. This is not that recipe. This is a fast iteration of an age old method. This is tasty and fabulous and easy!!! All my favorite things!
Time: approx 25 mins
Yield: 4 dinner servings
1 tsp olive oil
1/2 white onion, sliced in half
4 crushed garlic cloves
3 inch piece of ginger
1 pint Lily's Ladle Beef Bone Broth
1 1/2 cups water
1 whole star anise
1 small cinnamon stick
1 green onion
salt to taste
Rice noodles- 4 servings
1 1/2 lbs flank steak (or any steak you like, sliced very thin)
1. Place your steak in the freezer for 15 minutes. This will make slicing easy.
2. Heat oil in a soup pot and add onion halves, garlic and ginger. Cook on medium heat until garlic begins to brown, about 4 minutes. Add bone broth, water, star anise, cinnamon. Bring to a boil. Lower and simmer 10 minutes.
3. While that simmers, fill a pot with water and cook noodles to package directions. Drain and portion into bowls.
4. Scoop herbs out of the broth with a slotted spoon and discard. Season hot broth with salt to taste. Slice meat very thinly and place on top of the noodles in bowls. Add bean sprouts and green onions.
5. Pour screaming hot broth over the raw meat slices and watch it cook!! Season to taste with basil, lime juice and chili paste. Enjoy!