Quick Grilled Beef Pho
Extremely flavorful and un-traditionally quick, this Quick Grilled Beef Pho with rice noodles, sirloin steak, and traditional spices makes an easy weeknight dinner. Ready in just under an hour!
Ingredients
- 2 whole star anise pods
- 2 whole cloves
- 1 cinnamon stick
- 1 tsp. coriander seeds
- 1 tsp. black pepper corns
- ½ tsp. fennel seeds
- 1 cardamom pod
- 1 T. olive oil + a bit more for grilling the steak
- 1 small yellow onion halved and sliced thinly
- ½ c. diced daikon radish 1/2" size
- 2 T. minced fresh ginger
- 8 c. rich chicken broth or chicken bone broth
- 1 T. fish sauce
- 1 T. soy sauce
- 1 T. honey
- 1 14- oz. package rice noodles I like the flat noodles from Thai Kitchen with the label "stir fry rice noodles".
- 1 lb. top sirloin beef steak
- kosher salt
- freshly ground black pepper
- fresh lime wedges
- fresh mint
- fresh cilantro
- fresh Thai basil
- bean sprouts
- Sriracha
- Hoisin sauce
Instructions
- * Please note that this recipe includes a much speedier version for creating the spiced broth than a traditional pho recipe. Also, the beef is not traditionally grilled prior to adding it to the bowls of noodles. I just like the additional texture and flavor from the grilling, and did my own thing with this.
- In a large saucepan over medium heat, toast star anise, cloves, cinnamon stick, coriander seeds, pepper corns, fennel seeds, and cardamom pod until toasty and very fragrant, about 2 to 3 minutes, stirring regularly. Transfer to a plate to cool. Then tie up spices in a piece of cheese cloth with kitchen twine or a spice bag (I like these) and set aside.
- Return saucepan to medium heat and add oil. When oil is hot, add onion, daikon, and ginger, and sauté until onion has softened a bit, about 5 minutes. Stir in broth, spice packet, fish sauce, soy sauce, and honey. Bring to a boil and then turn heat down to low and simmer, covered, for 30 minutes. Taste and adjust seasoning with fish sauce and/or soy sauce (for saltiness) and honey (for sweetness), if needed.
- While broth is simmering, cook rice noodles according to package directions, until tender but not mushy. Strain the noodles and run them under cool water to stop cooking. Add noodles to individual serving bowls. Or toss with just a bit of neutral-tasting oil to prevent sticking until ready to use.
- While broth is simmering, grill the beef. Heat grill to high. Make sure grill grates are clean, and then oil them well. Cover both sides of steak lightly with a bit of olive oil, and then sprinkle fairly generously with kosher salt and black pepper. Once the grill grates are smoking hot, place your steak on. Then close the lid and don’t peek. For a 3/4'' thick, juicy medium-rare steak, grill for 2-1/2 minutes without peeking or moving the steak. Then flip and grill for another 2-1/2 minutes more on the second side without peeking or moving the steak. Increase grilling time for thicker steaks. Immediately remove steak from grill to a cutting board and let rest for a few minutes to retain juices. Then cut steak against the grain into very thin slices.
- To serve, add a few slices of grilled steak to individual bowls of noodles. Discard spice packet from broth. Strain broth if you like, or serve as-is with the bits of onion, daikon, and ginger. Ladle hot broth over the noodles and beef in individual bowls. Let everyone garnish their pho as desired with squeezes of fresh lime (my favorite!), fresh herbs, bean sprouts, and sauces.
Notes
Adapted from Stephanie Meyer’s (freshtart.com) “Weeknight Paleo Pho” and Matt Zubrod’s (Executive Chef at The Little Nell in Aspen, CO) “Beef Pho”.
Nutrition Information:
Serving: 1 Calories: 463kcal Carbohydrates: 31g Protein: 37g Fat: 21g Saturated Fat: 7g Polyunsaturated Fat: 10g Cholesterol: 112mg Sodium: 1938mg Fiber: 3g Sugar: 8g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.