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.
Serves:
Ingredients
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
- 1½tbspfish 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
Instructions
Broth:
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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.
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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.
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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.
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Slide the pot off the heat, wait about 15 seconds to cool a bit, then pour in the beef and chicken broths.
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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.
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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.
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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.
Noodles:
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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).
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Drain, rinse under cold water to remove any lingering starch, then let drain well before dividing among 4 noodle soup bowls.
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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.
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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.
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Increase the heat to high and add the beef, spreading it out into a single layer. Let it cook, undisturbed, for about 1 minute.
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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:
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Divide the beef among the bowls. Garnish with green onion and cilantro. Sprinkle on some pepper.
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Re-taste the broth, make any adjustments, then bring to a boil and ladle into the bowls. Serve immediately.
Nutrition
- 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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