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| Beef Pho Noodle Soup |
Ingredients
- Beef Broth
- 64 ounces of organic beef broth
- 5 star of anise
- 1 cinnamon stick
- Rice Noodles (pho)
- Beef
- 1/2 pound round steak or sirloin steak, sliced paper thin
- Pinch of kosher salt
- Pinch of black pepper
- Toppings:
- 1-2 jalapeno peppers, sliced (remove seeds for less heat)
- 1 cup bean sprouts
- 1 large bunch of cilantro
- 1 large lime, cut into wedges
- 1-2 stalks scallions, trimmed and diced
- 1 large avocado, peeled seeded and sliced
- Tsang stir fry classic sauce
- Tsang stir fry szechuan spicy sauce
- Add beef broth, star of anise, cinnamon to an oversized stock pot and convey to an occasional simmer
- Cook rice noodles in step with package directions
- Sprinkle salt and pepper over thinly sliced beef.
- take away star of associateise an cinnamon from stock. Spoon stock into bowls and add thinly sliced beef and a serving of noodles.
- high every bowl with desired vegetables and a squeeze of lime.
- Divide the broth between four to 6 giant bowls, then add thinly sliced beef and desired quantity of noodles.
- high with bean sprouts, sliced jalapeños, recent cilantro, avocado and serve with lime wedges.
- Add a drizzle of Tsangs fry sauces to your required style.
- Serve and revel in.
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