BEEF PHO WITH FLAT-IRON STEAK AND BROWN-RICE VERMICELLI NOODLES
Experience this popular Vietnamese street food from the comfort of your own home. A warm nourishing meal that you can customize with an abundance of herbs and spices and have on the table in a flash.
Skill Level: 3/3
Prep Time: 25 min
Total Time: 30 min
1 pkg fresh basil
1 pkg fresh cilantro
2 pkgs (24g) pho concentrate
1 pkg (200g) flat iron steak
1 chili pepper (optional)
3 green onions
1 pkg (454g) bean sprouts
1 pkg (200g) brown rice vermicelli noodles
2 pkgs (14g) Sriracha sauce
2 pkgs (14g) Hoisin sauce
WHAT YOU'LL NEED
Wash and dry all produce.
Place flat iron steak on a plate. Cover with plastic wrap and place in the freezer for 15 minutes. (TIP: This will make it easier to slice very thin.)
Thinly slice green onions and chili pepper. (TIP: Remove seeds for less heat, if using.) Cut lime into wedges. Roughly chop or tear cilantro and basil. Wash or change cutting board before preparing the beef.
PREPARING THE BROTH
In large pot, add 4 cups water and Pho concentrate. Bring the broth to a boil over medium-high heat, then reduce heat to low.
Cover and continue simmering for 5 minutes.
Bring a second pot of water to a boil.
SLICE THE BEEF
Remove flat iron steak from the freezer. The edges of the beef should feel firm to the touch but not frozen.
Using a sharp knife, slice steak across the grain into slices as thin as possible.
Return the sliced steak to the plate, and set aside.
COOK THE NOODLES
Once the second pot of water is boiling, add vermicelli noodles and cook for 3 minutes or until tender.
Strain noodles and run them under cool water to stop cooking.
LINE THE BOWL WITH BEEF
Place 1/2 the steak slices in the bottom of each bowl, making sure to arrange them in a single layer to ensure they will cook evenly once covered with simmering hot broth.
FINISH AND SERVE
Divide noodles between serving bowls, place over steak slices and top with desired amount of bean sprouts.
Ladle steaming broth into each bowl. (Allow steak to cook thoroughly or until no longer pink.)
Serve the green onions, chili pepper, if using, cilantro, basil and lime on the side allowing customization of the meal. Top with sriracha sauce and/or hoisin sauce, as desired. Slurp and enjoy!