Nutrition per serving may change if servings are adjusted.
2 ounces banh pho (Vietnamese wide rice noodles)
1 teaspoon chili oil
6 ounces beef flank steak or beef top round steak, cut into bite-size strips
1 stalk bok choy, stalk and leaf separated and each thinly sliced
¼ cup chopped red sweet pepper
1 teaspoon grated fresh ginger
1 clove garlic, minced
⅛ teaspoon crushed red pepper
½ cup lower-sodium beef broth
1½ teaspoons reduced-sodium soy sauce
¼ cup canned bean sprouts, drained
1 tablespoon snipped fresh basil
Fresh basil leaves
Prepare noodles according to package directions. Set aside.
Pour oil into a wok or large skillet. Preheat over medium-high heat. Stir-fry beef for 1 minute. Add the stalk portion of the bok choy, sweet pepper, ginger, garlic, and crushed red pepper. Stir-fry for 1 to 2 minutes more or until beef is browned on all sides. Push beef from the center of the wok. Add beef broth and soy sauce. Bring to boiling. Reduce heat and stir meat into broth mixture. Cook and stir for 1 to 2 minutes more or until beef is done.
Add noodles, bok choy leaf portion, bean sprouts, and snipped basil to mixture in wok; toss to combine. Ladle mixture into soup bowls. Garnish with fresh basil leaves. Serve with lime wedges.