30 Minute Beef Pho
3 Gals and a Kitchen
1.5 lbs thin cut beef (almost thin enough to see through), sliced into thin 1” strips (boneless steak)
1 package of Japanese Udon Noodles (International Aisle of any grocer)
8 c beef broth
1 c green onions, chopped
1 c button mushrooms, sliced
½ cinnamon stick
1 TBSP ground ginger
1 tsp fish sauce
1 garlic clove, minced
Salt/Pepper to taste
In a medium pot, cook noodles according to the directions on the package (bring 6 quarts of water to a boil, add noodles, cook for 13-14 minutes, drain, rinse noodles with cold water, and let stand).
Meanwhile, in a large soup pot, combine beef broth, green onions, button mushrooms, cinnamon stick, ground ginger, fish sauce, garlic clove, and bring to a boil. Reduce heat, let simmer while the noodles finish cooking.
Add beef to the broth mixture and let cook for 2 minutes. Since the beef slices are so thin they will cook very quickly.
Serve noodles into an individual sized bowl, top with beef and broth mixture. Avoid adding noodles to the same pot as the broth mixture because it will over cook the noodles.
If you like a little bit of spice, add a small amount of Sriracha sauce to your bowl and mix. For more of a veggie flare, add broccoli and bean sprouts.