Easy Wok-Kissed Beef Pho Recipe

Easy Wok-Kissed Beef Pho Recipe

How To Make Easy Wok-Kissed Beef Pho

With a ginger and cinnamon-spiced broth and tender noodles, this beef pho is a warm and comforting Asian dish perfect for any day.

Preparation: 10 minutes
Cooking: 45 minutes
Total: 55 minutes



For the Broth:

  • 1ozchubby section ginger,(1 inch)
  • 3medium large green onions
  • 2star anise,(12 to 16 robust points total)
  • 3inchslender cinnamon stick,broken in half
  • 3wholecloves
  • 4cupslow sodium beef broth,preferably swanson
  • 4cupslow sodium chicken broth,preferably swanson
  • 2cupswater
  • 1tspfine sea salt
  • tbspfish sauce
  • 1tsporganic sugar,,(or 2 tsp) maple syrup, optional

For Pho:

  • 10ozdried medium flat rice noodles,aka pad thai noodles
  • 2tbspcanola or other neutral oil,plus more as needed
  • 12ozwell trimmed beef steak,such as top sirloin, tri tip, or flank steak, cut across the grain into bite size strips a scant 1⁄4-inch thick
  • ¼tsprecently ground black pepper,plus more as needed
  • ¾tspwhite or brown sugar
  • 1tspcornstarch
  • 2tspfish sauce
  • 2tspsoy sauce
  • 2clovesgarlic,finely chopped
  • 2ozyellow or red onion,cut along the grain into narrow wedges
  • ¼cupfresh cilantro,chopped, leafy tops only

For Optional Add-ins:

  • 4handfuls bean sprouts
  • 2orthai serrano chiles,or 1 sliced jalapeño fresno, thinly sliced with seeds intact
  • 6sprigs mint
  • 6sprigs thai basil
  • 6lime wedges
  • hoisin sauce
  • sriracha sauce



  1. 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 them aside.

  2. Thinly slice the green parts of the green onion to yield ¼ 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.

  3. In a 4-quart pot, toast the star anise, cinnamon, and cloves over medium heat for 1 to 2 minutes until fragrant. Add the ginger and green onion sections. Stir for 30 seconds, until aromatic.

  4. Slide the pot off the heat, wait about 15 seconds to cool a bit, then pour in the beef and chicken broths.

  5. Return the pot to the burner, then add the water and salt. Bring to a boil over high, then lower the heat to gently simmer, uncovered, for 30 minutes.

  6. When the broth is done, pour it through a fine-mesh strainer positioned over a 3-quart pot; discard the solids. There should be about 8 cups; if the yield is way off, add water to dilute or boil down to concentrate.

  7. 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.


  1. 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).

  2. Drain, rinse under cold water to remove any lingering starch, then let drain well before dividing among 4 noodle soup bowls.

  3. In a bowl, combine the beef with pepper, sugar, cornstarch, fish sauce, and soy sauce. Set the beef by the stove with garlic, onion, green onion tops, and cilantro. Have any optional add-ins at the table.

  4. 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.

  5. Increase the heat to high and add the beef, spreading it out into a single layer. Let it cook, undisturbed, for about 1 minute.

  6. When the beef begins browning, use a spatula to flip and stir for 1 to 2 minutes, until it is still slightly rare.

To Serve:

  1. Divide the beef among the bowls. Garnish with green onion and cilantro. Sprinkle on some pepper.

  2. Re-taste the broth, make any adjustments, then bring to a boil and ladle into the bowls. Serve immediately.


  • Calories: 640.95kcal
  • Fat: 23.05g
  • Saturated Fat: 6.91g
  • Trans Fat: 0.80g
  • Monounsaturated Fat: 11.67g
  • Polyunsaturated Fat: 3.18g
  • Carbohydrates: 75.49g
  • Fiber: 5.13g
  • Sugar: 5.65g
  • Protein: 33.59g
  • Cholesterol: 52.73mg
  • Sodium: 2013.51mg
  • Calcium: 159.53mg
  • Potassium: 1161.57mg
  • Iron: 6.40mg
  • Vitamin A: 59.14µg
  • Vitamin C: 14.67mg
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