New
Overstock Price
Back Soon
Success!
We will notify you when comes back in stock.
The email will be sent to
Notify me when available
Oops, something went wrong. Please try again.
Recipe:BEEF PHO
- Prep time: 15 minutes
- Cook time: 30 minutes
Our take on an authentic Vietnamese dish combines richly seasoned beef broth and our USDA Choice beef for a delicious combination. Add some hot sauce for a little kick!
Ingredients
-
TOP ROUND THIN STEAK, THAWED & CUT IN 2”X 3” STRIPS
QTY 1 ½ LBS.
BEEF BROTH
QTY 64 FL. OZ.
ONION(S), UNPEELED & CUT IN HALF
QTY 1
GRATED GINGER
QTY 2 TSP.
STAR ANISE PODS
QTY 2
GARLIC CLOVES, MINCED
QTY 2
SOY OR HOISIN SAUCE
QTY 2 TSP.
PACKAGE DRIED RICE NOODLES
QTY 8 OZ.
SHREDDED CARROTS
QTY 4 OZ.
CILANTRO LEAVES
QTY ½ CUP
THAI BASIL LEAVES
QTY 1/4 CUP
BEAN SPROUTS
QTY 1 CUP
LIME, CUT IN WEDGES
QTY 1
BEEF PHO VIETNAMESE BEEF & VEGETABLE SOUP
Cooking
Directions
Preheat oven to 400°F. Place onion in baking sheet and roast until slightly charred. About 10 minutes.
Place Beef broth, charred onion with skin, ginger, star anise, garlic and soy or hoisin sauce in a large stockpot and cover. Bring to a boil and reduce heat to low. Simmer on low for 15-20 minutes.
In another small stock pot, bring 4 quarts of water to a boil and add rice noodles. Boil for 3-4 minutes and strain in a colander over the sink.
Strain the broth into a smaller stock pot, cover and keep warm on low.
Divide noodles among 4 serving bowls. Add carrots, top with thin steak pieces, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes.* Serve with bean sprouts, Thai basil, lime wedges, and Sriracha sauce on the side. *USDA recommends cooking beef to a minimum internal temperature of 145°F