Easy Beef Pho noodle bowl
| Recipe By: | Claire Winstanley |
| Serves: | 4 |
| Cooking Time: | 5 minutes |
| Prep Time: | 15 minutes |
Ingredients
- coriander, for serving
- fresh basil leaves, to garnish
- 300 g Medium rice noodles
- Blue Elephant Sweet Basil
- 1 tsp Chinese 5 Blend
- 800 g Free range beef half fillet
- 2 fresh limes cut into wedges
- 4 tbsp Sriracha sauce
- fresh mint, to serve
- 1 finely sliced red chilli, finely chopped
- 6 Organic spring onions, thinly sliced
- green beans, halved
- 2 thumb sized pieces fresh ginger, grated
- 1 garlic cloves, crushed
- 1.5 L organic beef stock
- 1 tsp Sriracha seasoning
- sesame oil
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Rub the beef fillet sesame oil and then in the sriracha seasoning and 5 spice.
- Heat a non-stick pan to a high heat and sear the beef, turning every 1-2 minutes to ensure all sides are browned. The meat will still be very rare, your aim is to simply sear the beef as the beef broth will cook the meat further later.
- Remove from the pan and set aside to rest.
- Grate ½ the ginger and the other half cut into fine matchsticks.
- In a large medium-heated pot add a little oil, garlic and the grated ginger and fry lightly. Add the beef stock to the pot and bring to the boil.
- Once boiling add the rice noodles and beans. Cook until the noodles have softened. Remove from the heat and dish into individual bowls.
- Finely slice the beef fillet and distribute between the bowls. Top with spring onions, mint, basil and micro leaves and finish with extra Sriracha sauce and lime juice.
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