Quick Beef Pho
This Quick Beef Pho is a delightful bowl of comfort! Enjoy savory broth, tender beef, and fresh herbs in under 30 minutes.
Equipment
- Large Pot or Dutch Oven
- Sharp knife for slicing meat
- Cutting Board
- Measuring Spoons
- Bowls for serving
Ingredients
- 4 cups beef broth
- 2 whole star anise
- 4 whole cloves or 1/8 teaspoon ground cloves
- 1 stick cinnamon broken in two pieces or 1/8 teaspoon ground cinnamon
- 1/2 teaspoon coriander seeds or 1/8 teaspoon ground coriander
- 1 tablespoon lime juice (from 1/2 lime)
- 1 teaspoon sugar
- 1 teaspoon salt (or to taste)
- 4 ounces rice stick noodles
- 1/2 pound rib eye or flat iron steak thinly sliced across the grain
- Bean sprouts, thinly sliced onion, sliced jalapeno, Thai basil for garnish
- Hoisin and sriracha sauce for serving
Instructions
- In a large pot, combine the beef broth, star anise, cloves, broken cinnamon stick, coriander seeds, lime juice, sugar, and salt. Bring the mixture to a simmer over medium heat.
- While the broth is simmering, prepare the rice stick noodles according to the package instructions. Usually, this involves soaking them in hot water until they are tender.
- Thinly slice the rib eye or flat iron steak across the grain.
- Once the broth has simmered for about 10 minutes, add the sliced beef. Let it cook for 2-3 minutes until the beef is just cooked through.
- In bowls, divide the cooked rice noodles. Ladle the hot broth and beef over the noodles. Top with fresh bean sprouts, sliced onions, jalapenos, and Thai basil. Serve with hoisin and sriracha sauce on the side.
Notes
- Store leftover broth and toppings separately in airtight containers for up to 3 days.
- The broth can be frozen for up to 2 months.
- Reheat the broth on the stove and add fresh noodles and garnishes when ready to enjoy.