Beef and bok choy pho

Ingredients

• Beef stock

  Soup, home-prepared

  3 cup or 720g

• Anise Star

  Castella

  3g

• Cinnamon

  Spices, ground

  1 tbsp or 8g

• Ginger root

  Raw

  2 slices or 4g

• Garlic

  Raw

  2 clove or 6g

• Chum salmon

  Fish, raw

  200g

• Brown sugar

  2 tsp packed or 9g

• Bok Choy

  1/2 head raw - Whole Foods Market

  200g

• Broccoli

  Flower clusters, raw

  50g

• Peppers

  Hot chile, sun-dried

  ½ pepper or 0.3g

• Limes

  Raw

  1 fruit or 67g

• Peanuts

  All types, raw

  10g

• Beef tenderloin

  Separable lean only, trimmed to 1/8" fat, select, raw

  300g

Directions

1. PLEASE DO NOT ADD TO PUBLIC DATABASE
2. Meanwhile, cook bok choy and broccoli in a saucepan of boiling water for two minutes. Drain and divide between two serving bowls.
3. Slice the beef as thinly as possible and add to the bowls. Pour over the hot broth (this will cook the beef) and top with chilli, lime and peanuts.
4. TIP – You can add 50g rice noodles to this recipe. If using rice noodles, simply prepare according to packet instructions. Once cooked, divide between the two serving bowls before adding the broth.
5. In a large saucepan bring the stock, star anise, cinnamon quill, ginger, garlic, fish sauce and brown sugar to the boil. Turn down the heat and simmer for 10-12 minutes or until flavours infuse. Use a slotted spoon to remove all the solids. Keep broth warm over a medium-low heat.