Dinner
Pho-Inspired Beef Noodle Soup
Sizzling garlic and ginger release their aroma into a spiced beef broth that tastes deep and savory with every spoonful. Tender slices of sirloin and crisp snap peas land in the bowl alongside silky rice noodles, delivering a warm, slurpy finish brightened by fresh lime.
- Total
- 47 min
- Prep
- 30 min
- Cook
- 17 min
- Serves
- 4
Nutrition per Serving
- Calories
- 306
- Protein
- 30g
- Carbs
- 33g
- Fat
- 6g
- Fiber
- 3g
- Sugar
- 4g
- Sodium
- 537mg
Ingredients
- 1 tsp canola oil
- 3 clove garlic, minced
- 1 tbsp minced fresh ginger
- 1 tsp ground pepper
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 4 cup unsalted beef broth
- 1 tbsp fish sauce
- 4 oz pad thai rice noodles
- 2 cup halved snap peas
- 1 cup thinly sliced white onion
- 1 lb beef sirloin, thinly sliced
- 1 cup bean sprouts
- 1/2 cup thinly sliced scallions (4 medium)
- 1/4 cup thinly sliced fresh basil
- 1/4 cup thinly sliced chile peppers, such as serrano or jalapeño
- Lime wedges, for serving
Instructions
- Heat oil in a large pot over medium heat. Add garlic, ginger, pepper, cinnamon and cloves; cook for 1 minute. Stir in broth and fish sauce; bring to a boil over high heat. Reduce heat to medium and simmer, partially covered, for 15 minutes.
- Meanwhile, cook noodles according to package directions. Drain and divide among 4 bowls.
- Add snap peas, onion and beef to the broth. Simmer until the beef is just cooked through, about 1 minute; remove from heat.
- Ladle the soup over the noodles. Divide bean sprouts, scallions, basil and chiles among the bowls. Serve with lime wedges.