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Ingredients
- 8 cups water
- 2 (14 1/4-ounce) cans fat-free beef broth
- 3 whole star anise (optional)
- 2 (3-inch) cinnamon sticks
- 1 (1 1/2-inch) piece peeled fresh ginger, sliced
- 4 ounces uncooked rice stick noodles or vermicelli
- 1 1/2 pounds boned sirloin steak, thinly sliced
- 2 1/2 tablespoons minced shallots
- 2 tablespoons sake (rice wine) or rice vinegar
- 1 tablespoon minced peeled fresh ginger
- 2 cups fresh bean sprouts
- 1 cup sliced fresh basil leaves
- 1/3 cup minced fresh cilantro
- 1/4 cup minced green onions
- 3 tablespoons fish sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon thinly sliced red chile (optional)
- 6 lime wedges (optional)
Details
Servings 6
Adapted from myrecipes.com
Preparation
Step 1
Combine first 5 ingredients in a large Dutch oven; bring to a boil. Reduce heat; simmer 30 minutes. Strain broth; discard solids. Return broth to pan.
Place rice noodles in a large bowl; cover with hot water. Let stand 15 minutes; drain. Cook noodles in boiling water 1 minute or until tender; drain.
Combine the beef, shallots, sake, and minced ginger in a large zip-top plastic bag; seal and marinate in refrigerator 10 minutes. Add beef mixture to broth in pan; bring to a boil. Reduce heat to medium; cook 3 minutes. Stir in bean sprouts and next 6 ingredients (bean sprouts through black pepper); cook 1 minute.
Place the noodles into each of 6 large bowls; top with broth mixture. Garnish with sliced chile and lime wedges, if desired.
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