- 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.
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