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Weeknight Beef Pho

Weeknight Beef Pho

Skip the hours it takes to create rich, satisfying pho broth by using flavorful bone broth and seasonings available at most grocery stores. Make your pho bowl deluxe and serve a variety of add ins such as hoisin sauce, chili garlic sauce, fresh herbs and lime wedges at the table. Learn how to make this beef pho recipe today!

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Serves 2

Prep time 10 min

Cook time 30 min

Ingredients

  • 6 to 8 oz. flank or boneless sirloin steak
  • 1/4 tsp. salt, plus more, to taste
  • 1 Tbsp. vegetable oil
  • 3 thin quarter-sized slices fresh ginger
  • 2 green onions, thinly sliced, white and green parts separated
  • 1/4 tsp. Chinese five spice
  • 1 carton (32 oz.) College Inn® Reduced Sodium Beef Bone Broth
  • 1 Tbsp. light brown sugar
  • 2 tsp. fish sauce
  • 1/8 tsp. freshly ground black pepper
  • 4 oz. dried flat rice noodles
  • 2 Tbsp. chopped fresh cilantro

Directions

  1. Season steak with salt. Heat a large saucepan or Dutch oven over high heat. Add oil and sear steak on all sides until browned but still medium-rare in the center, 5 to 6 minutes total. Transfer steak to a cutting board. Drain extra oil from the pan. Return pan to heat; add ginger, white part of green onions and five spice. Cook 10 to 15 seconds over medium heat, stirring constantly. Add broth, 2 cups water and sugar. Bring to a boil over high heat; reduce heat to medium-low and simmer about 20 minutes, until broth has reduced by nearly 1/2 inch and tastes pleasantly seasoned (you will have about 5 cups). Stir in fish sauce and black pepper. Season to taste with salt. Remove ginger slices before serving.
  2. While broth simmers, prepare rice noodles according to package directions. Drain and soak in cool tap water to prevent sticking until ready to use. Slice beef thinly crosswise against the grain; set aside.
  3. To serve, divide noodles between 2 large soup bowls, shaking off excess water. Drape

Thin-sliced deli roast beef (4 oz.) can be used in place of steak. Skip the oil and searing in Step 1 and drape 2 oz. beef on top of noodles in each bowl before adding broth. (The meat will heat up in the hot broth.)

Flat rice noodles, such as those for pad Thai, are available in the Asian food grocery section.

Recipe can be doubled to serve 4.

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