Vietnamese Beef Pho

Vietnamese Beef Pho

Recipe adapted from The Best of Clean Eating 2

Servings4

Prep Time10 minutes

Cook Time15 minutes

Ingredients

• 1tsp coconut oil
• 1/2 yellow onionthinly sliced
• 2tsp Chinese five-spice powder
• 1carton no-salt added beef broth900ml
• 3cups baby bok choyor spinach
• 7oz rice stick noodlescooked according to package directions
• 8oz flank steakvery thinly sliced
• 3whole green onionssliced
• 1/2cup cilantro sprigs
• 2cups bean sprouts
• 2tsp low-sodium tamari sauce
• 1tsp Sriracha hot chili sauceoptional
• Lime wedges

Instructions

1. In a large pot, heat coconut oil over medium-high. Add onion and cook, stirring frequently, until softened. Add five-spice powder and cook for 1 minute. Add broth and bring to a boil.
2. Reduce heat to medium-low and simmer for 5 minutes. Add bok choy.
3. Once rice noodles are cooked, drain and discard water. Divide noodles evenly among 4 large soup bowls. Top each bowl with 2 oz raw beef.
4. To serve, spoon hot broth mixture into each bowl over beef. The heat of the broth will cook the beef to medium in about 30 seconds.
5. Garnish each bowl with green onion, cilantro, and bean sprouts. Drizzle with tamari, a bit of Sriracha sauce (depending how much spice you like), and lime juice.

Recipe Notes

Make sure to slice the beef very thin so that it cooks quickly in the broth.

21 Day Fix: 1 red, 1 green, 1 yellow, 1 orange

Article source here:The Fit Housewife