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Vietnamese-Style Beef & Noodle Broth

Vietnamese-Style Beef & Noodle Broth
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Inspired by pho--traditional Vietnamese soup--this one-pot meal is garnished with crunchy mung bean sprouts and chopped fresh basil. You could also serve it with lime wedges and a bottle of Asian chile sauce, such as sriracha, on the side.

Prep: 15 minutes | Total Time: 30 minutes
  • 2 teaspoons
    canola oil
  • 1 pound
    beef flank steak, very thinly sliced against the grain (see Tip)
  • 4 cups
    chopped bok choy, (1 small head, about 1 pound)
  • 4 cups
    reduced-sodium chicken broth
  • 1 cup
  • 4 ounces
    wide rice noodles
  • 2 teaspoons
    reduced-sodium soy sauce
  • 1 1/2 cups
    mung bean sprouts
  • 4 tablespoons
    chopped fresh basil, or to taste
  1. Heat oil in a Dutch oven or soup pot over high heat. Add beef and cook, stirring often, until just cooked, about 2 minutes. Transfer to a plate using tongs, leaving the juices in the pot.
  2. Add bok choy to the pot and cook, stirring, until wilted, about 2 minutes. Add broth and water, cover and bring to a boil. Add noodles and soy sauce; simmer until the noodles are soft, about 4 minutes. Return the beef to the pot and cook until heated through, 1 to 2 minutes more. Ladle into bowls and sprinkle with bean sprouts and basil. Serve hot.


Tip: If you have a little extra time before dinner, put the flank steak in the freezer for about 20 minutes to help make it easier to slice thinly.
Nutritional Information

Makes: 6 servings, 1 1/3 cups each
  • Calories214
  • Fat6 g
    • Saturated fat2 g
  • Cholesterol25 g
  • Carbohydrates19 g
    • Dietary fiber1 g
  • Protein21 g
  • Sodium523 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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