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Inspired by pho--a traditional Vietnamese soup--this one-pot meal is garnished with crunchy mung bean sprouts and chopped fresh basil. You could also serve it with lime wedges and a bottle of Asian chile sauce, such as sriracha, on the side.

Source: EatingWell Magazine, April/May 2005

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total:
30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven or soup pot over high heat. Add beef and cook, stirring often, until just cooked, about 2 minutes. Transfer to a plate using tongs, leaving the juices in the pot.

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  • Add bok choy to the pot and cook, stirring, until wilted, about 2 minutes. Add broth and water, cover and bring to a boil. Add noodles and soy sauce; simmer until the noodles are soft, about 4 minutes. Return the beef to the pot and cook until heated through, 1 to 2 minutes more. Ladle into bowls and sprinkle with bean sprouts and basil. Serve hot.

Tips

Tip: If you have a little extra time before dinner, put the flank steak in the freezer for about 20 minutes to help make it easier to thinly slice.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

1 1/3 cups
214 calories; protein 21.3g; carbohydrates 18.3g; dietary fiber 1.3g; sugars 1.8g; fat 5.9g; saturated fat 1.7g; cholesterol 46.9mg; vitamin a iu 2041.9IU; vitamin c 16.3mg; folate 51mcg; calcium 72.1mg; iron 2.3mg; magnesium 33.9mg; potassium 615.9mg; sodium 523.2mg; thiamin 0.1mg.

1 starch, 1 vegetable, 2 lean meat

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