Source: Midwest Living

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Recipe Summary test

prep:
15 mins
cook:
5 mins
stand:
30 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, soak rice noodles in enough cold water to cover for 30 minutes. Drain.

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  • In a large saucepan, bring the 6 cups water to boiling. Add noodles; boil for 4 to 6 minutes or until tender. (To avoid overcooking noodles, test every minute beginning at 4 minutes.) Drain in a colander; rinse with cold water. Drain again. Cut up any long noodles with scissors for easier serving, if you like.

  • Cut beef into large, paper-thin slices about 4x3 inches or cut into bite-size pieces. Divide the cooked rice noodles among 4 large soup bowls.

  • In a saucepan, bring beef broth to just boiling. Add meat and cook for about 1 minute or until meat is just cooked. Ladle broth and meat over noodles in bowls. Sprinkle with green onions and cilantro. Serve as you like with hot-pepper sauce, oyster sauce, basil, crushed red pepper, and bean sprouts. Makes 4 servings.

Tips

Look for the unusual ingredients in Asian grocery stores or the Asian food sections of large supermarkets.

*

Use low-sodium beef broth, if you like.

Nutrition Facts

234 calories; fat 4g; cholesterol 36mg; carbohydrates 28g; sodium 1163mg.
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