Time
Spice
Serves
35 Min
Medium
2
Calories
Carbs
Fiber
Fat
Protein
470
35g
2g
10g
34g
Ingredients
1/2 lb flank steak
4 oz mung bean sprouts
2 sprigs basil
2 inch lemongrass
3 shallots
3 garlic cloves
1 in piece of ginger
1 lime
1 pint beef stock
4 oz flat rice noodles
2 tsp red pepper flakes
2 tsp ground anatto
2 tbsp sesame oil
3 tbsp fish sauce
sambal oelek for servingEquipment
stockpot
fine grater
serrated knifePreparation
Finely slice the shallots.
Finely dice the garlic.
Coat the bottom of a stockpot with sesame oil and place on medium heat. Once the oil is hot add the anatto and red pepper flakes. Sauté until the spices have toasted, approx. 1 minute.
Add the garlic and shallots. Sauté until the shallots have softened.
Add 6 cups of water to the stockpot along with the beef stock concentrate, fish sauce, and lemongrass. Grate the ginger into the pot. Raise the heat to high.
Once the broth begins to boil add the noodles and reduce the heat to medium. Cook for 7 minutes.
While the noodles cook, prepare the steak.
Use a serrated knife to slice the flank steak into wafer thin pieces.
Add the sliced flank to the broth. Once the meat has turned from bright red to brown, it's ready for plating.
Remove the basil leaves from the stems. Quarter the lime.
Place the bean sprouts at the bottom of the bowls. Ladle the broth, meat, and noodles into the bowl.Accent with the basil leaves. Serve with lime and sambal olek.
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