Easy Beef Pho
Ingredients
- 1 ounce ginger
- 3 medium green onions
- 2 star anise star anise
- cinnamon cinnamon cinnamon stick
- 3 whole cloves whole cloves
- 4 cups low-sodium beef broth
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 teaspoon sea salt
- 1 1/2 tablespoons fish sauce
- 2 teaspoons maple syrup
- 10 ounces rice noodles
- 12 ounces beef steak
- 1/4 teaspoon ground black pepper
- 3/4 teaspoon brown sugar
- 1 teaspoon cornstarch
- 2 teaspoons fish sauce
- 2 teaspoons soy sauce
- 2 cloves garlic
- 2 ounce onion
- 1/4 cup fresh cilantro
- 2 tablespoons oil
- bean sprouts bean sprouts bean sprouts
- 2 serrano chiles serrano chiles
- 6 sprigs mint
- 6 Thai basil Thai basil
- 6 wedges lime
- Hoisin sauce Hoisin sauce Hoisin sauce
- Sriracha sauce Sriracha sauce Sriracha sauce
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Peel then slice the ginger into 6 to 8 coins. Smack the coins with the flat side of a knife to slightly crush, then set aside.,Thinly slice the green parts of the green onion to yield 1/4 cup; set aside for garnish. Cut the leftover sections into pinkie-finger lengths, smack with the flat side of the knife, then add to the ginger.,In a 4-quart pot, toast the star anise, cinnamon, and cloves over medium heat until fragrant, 1 to 2 minutes. Add the ginger and green onion sections. Stir for 30 seconds, until aromatic. Slide the pot off the heat, wait about 15 seconds to cool a bit, then pour in the beef and chicken broths.,Return the pot to the burner, then add the water and salt. Bring to a boil over high heat, then lower the heat to gently simmer, uncovered, for 30 minutes.
- When the broth is done, pour it through a fine-mesh strainer positioned over a 3-quart pot; discard the solids. You should have about 8 cups; if your yield is way off, add water to dilute or boil down to concentrate.,Season the broth with fish sauce and sugar to create a strong savory-sweet note. Keep the broth warm over medium heat. If it comes to a boil, lower the heat and cover.
- While the broth simmers, boil the noodles in a large pot of water for 5 to 7 minutes, until tender and chewy (or use package directions, if available). Drain, rinse under cold water to remove any lingering starch, then let drain well before dividing among 4 noodle soup bowls.
- In a bowl, combine the beef with the pepper, sugar, cornstarch, fish sauce, and soy sauce. Set the beef by the stove with the garlic, onion, green onion tops, and cilantro. Have any optional add-ins at the table.
- Heat a large nonstick skillet over medium-high heat. Swirl in the 2 tablespoons oil. Add the garlic and onion. Once aromatic, about 30 seconds, push the aromatics to one side of the pan.,Increase the heat to high and add the beef, spreading it out into a single layer. Let it cook, undisturbed, for about 1 minute. When the beef begins browning, use a spatula to flip and stir for 1 to 2 minutes, until it is still slightly rare.
- Divide the beef among the bowls. Garnish with green onion and cilantro. Sprinkle on some pepper. Re-taste the broth, make any adjustments, then bring to a boil and ladle into the bowls. Serve immediately.,Invite guests to enjoy this like other pho noodle soup—using a two-handed approach to wield chopsticks and a soup spoon. They should include as many add-ins as they wish!
Source
Original recipe: View Original