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Vietnamese-Style Beef & Noodle Broth
Source: Eating Well

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.

Rating:
Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Difficult

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Vietnamese-Style Beef & Noodle Broth
2 tsp  canola oil
4 cup  chopped bok choy
1 cup  cold water
Directions
  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. dd 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.

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