Beef Pho

tri-tip, bean sprouts, rice noodles

STARS

Pour rich and hearty beef broth over rice noodles for your very own pho. Float thin slices of tri-tip in the hot broth and serve with bean sprouts, jalapeño slices, fresh Thai basil and cilantro, and lime wedges. Slurp away!

Difficulty Level

Total Time: 30 minutes

Active Time: 30 minutes

Ingredients

Beef

2 8-ounce tri-tip steaks, trimmed of excess fat
2 tablespoons canola oil
2 teaspoons salt
12 ounces rice noodles
8 cups beef broth

Serving

Cilantro sprigs
Thai basil sprigs
1 lime, sliced into wedges
1 jalapeño, sliced into thin rounds
4 cups mung bean sprouts
1/4 white onion, sliced very thin
Hoisin sauce, for serving, optional
Sriracha, for serving, optional

Directions

Pat the steaks dry and coat in oil and salt. Heat a large skillet or grill to high heat. When hot, add the steaks and sear well on each side, about 3 minutes. Lower the heat to medium and cook until an instant-read thermometer reaches 130°F for rare, 140°F for medium rare and 150°F for medium-well.

Remove the steaks from the pan and rest for 5-10 minutes before slicing very thin.

Place the noodles in a large bowl and cover with boiling water. Soak for 10 minutes, until tender, then drain and rinse the noodles under cold water.

Heat the beef broth to a bare simmer in a medium saucepan.

Divide the cooked noodles between bowls, cover with warm broth and top with sliced steak, herbs, lime wedges, jalapeño slices, bean sprouts and onion. Stir in hoisin sauce and/or sriracha if you like.