Vietnamese Beef Pho

One plate is the amount the calories and protein above are for.

• 5 oz beef sirloin, thin sliced
• 2 oz rice noodles
• 3 cups low sodium beef broth
• 1 cup cooked bok choy (from about 2 cups raw)
• 1 cup cooked mushroom (from about 2 cups raw sliced)
• 1 cup bean sprouts
• 2 scallions, sliced
• 1/4 cup cilantro, roughly chopped
• 1/2 lime, sliced
• 1 tsp grated ginger
• 2 cloves garlic, minced

• 10 oz beef sirloin, thin sliced
• 4 oz rice noodles
• 6 cups low sodium beef broth
• 2 cups cooked bok choy (from about 4 cups raw)
• 2 cups cooked mushroom (from about 4 cups raw sliced)
• 2 cups bean sprouts
• 4 scallions, sliced
• 1/2 cup cilantro, roughly chopped
• 1 lime, sliced
• 2 tsp grated ginger
• 4 cloves garlic, minced

• 20 oz beef sirloin, thin sliced
• 8 oz rice noodles
• 12 cups low sodium beef broth
• 4 cups cooked bok choy (from about 8 cups raw)
• 4 cups cooked mushroom (from about 8 cups raw sliced)
• 4 cups bean sprouts
• 8 scallions, sliced
• 1 cup cilantro, roughly chopped
• 2 lime, sliced
• 4 tsp grated ginger
• 8 cloves garlic, minced

• 30 oz beef sirloin, thin sliced
• 12 oz rice noodles
• 18 cups low sodium beef broth
• 6 cups cooked bok choy (from about 12 cups raw)
• 6 cups cooked mushroom (from about 12 cups raw sliced)
• 6 cups bean sprouts
• 12 scallions, sliced
• 1 1/2 cups cilantro, roughly chopped
• 3 lime, sliced
• 6 tsp grated ginger
• 12 cloves garlic, minced

• 40 oz beef sirloin, thin sliced
• 16 oz rice noodles
• 24 cups low sodium beef broth
• 8 cups cooked bok choy (from about 16 cups raw)
• 8 cups cooked mushroom (from about 16 cups raw sliced)
• 8 cups bean sprouts
• 16 scallions, sliced
• 2 cups cilantro, roughly chopped
• 4 lime, sliced
• 8 tsp grated ginger
• 16 cloves garlic, minced

1. Simmer the beef broth with the ginger and garlic over medium, about 10 minutes, until it smells deeply fragrant.

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2. Add the mushroom and bok choy to the broth and cook, 4 to 5 minutes, until the mushroom is tender and the bok choy wilts.

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3. Soak the rice noodles in hot water, about 5 minutes, until soft and bendy, then divide them into the bowl.

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4. Lay the raw sliced beef over the noodles and ladle the boiling broth and vegetables on top.
5. Let the bowl rest 3 minutes so the hot broth cooks the beef to 145°F and no raw red remains.

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6. Top with the bean sprouts, scallion, cilantro, and a squeeze of lime, and serve steaming.

• Calories621
• Protein63g
• Carbs68g
• Fat10g
• Fiber8g
• Sodium1380mg

• Steady Energy
• Eating Well
• Gut Health

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