Think of this take-off on the traditional beef soup, Pho, from Vietnam. The soup works well with any of your favorite veggies, thinly sliced: carrots, onion, cabbage, lettuces, jicama, red or green bell pepper. Only 482 calories per serving!
ingredients
Broth
Garnish
directions
For the cooking liquid, in a large saucepan, bring the broth, ginger, star anise, cinnamon, and shallot to a boil. Reduce heat to very low, partially cover, and simmer 15 minutes; remove spices with a slotted spoon. Add soy sauce and pepper, set aside.
Meanwhile, in a large bowl, soak noodles in cold water to cover until softened and pliable, 30 minutes. Bring a large pot of salted water to a boil.
With a very sharp knife, cut beef across the grain into very thin slices; arrange on a serving plate and refrigerate until ready to serve. Arrange all of the other vegetables, herbs, chopped peanuts, and lime wedges on a second, large platter.
Drain noodles in a colander. Add to boiling water and cook, stirring, 45 seconds. Drain noodles in a colander.
To serve, bring broth to a boil. Divide steak slices between 4 large serving bowls. Ladle broth over noodles. Add noodles, vegetables and herbs to each bowl. Everyone seasons with lime wedges, salt, soy sauce, sesame oil, and/or hoisin sauce, as they like.
Steak can be poached in the broth in advance, over heat, if lightly cooked meat is an issue: Bring saucepan of broth to a simmer, add meat, and cook 30 seconds. Divide broth and steak between serving bowls, and add remaining ingredients.
Beef sirloin can be reduced to 3/4 pound to save calories.