Thai · Dinner
Beef Noodle Soup
Rice-noodle soup built on a beef-bone broth simmered with charred ginger, cinnamon and star anise, finished with thin-sliced beef sirloin, bean sprouts, scallion and cilantro. Tamari replaces soy sauce for a gluten-free profile. Bright with lime and fish sauce, savory-sweet and warming.
$7
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
471Calories
45.3gProtein
10.8gFat
47.9gCarbs
4.9gSugar
2.4gFiber
2371mgSodium
118mgChol
4.1gSat Fat
870mgPotassium
68mgCalcium
4.4mgIron
2.6mcgVitamin B12
9.5mgVitamin C
Goes well with
Sauvignon Blanc
local
Thai Iced Tea
international
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Slice beef sirloin paper-thin against the grain; halve ginger and char in a dry skillet over high heat for 2 minutes until blackened in spots.
2
Toast star anise and cinnamon in a dry small saucepan over medium heat for 1 minute until fragrant and slightly darkened.
3
Simmer beef stock with charred ginger, star anise and cinnamon over high heat until boiling, then reduce to low and simmer 20 minutes until fragrant and light brown.
4
Stir in fish sauce, tamari, sugar and white pepper over low heat for 1 minute until dissolved, then strain solids through a fine mesh sieve.
5
Plate
Cook rice noodles in boiling water for 3 minutes until soft, drain, then place in a bowl. Poach sliced beef in simmering broth for 45 seconds over medium heat until pale pink. Ladle broth and beef over noodles, top with bean sprouts, scallion and cilantro, finish with lime juice and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef sirloin
- 3 cups720ml beef stock
- 22 star anise pod
- 22 small cinnamon-ground, about 0.25 tsp
- 22 in (5cm) piece ginger-fresh
- 3 tbsp3 tbsp fish sauce
- 2 tsp2 tsp tamari
- 5.2 oz150g rice noodles
- 1 cup90g bean sprouts
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp lime juice
- 1/2 tsp1/2 tsp white sugar
- 1/2 tsp1/2 tsp white pepper
