Beef pho is a comforting Vietnamese broth enjoyed throughout the year. We omitted the traditional use of noodles in this lighter version.
- 25 mins
FOR THE BROTH
- 1.5L beef stock
- 3cm piece ginger, halved
- 2 star anise
- 45ml soy sauce
- 2 x 250g sirloin steaks, fat removed
- olive or avocado oil, for rubbing
- 1 onion, sliced
- 2 handfuls bean or mung bean sprouts
- handful each mint, basil and coriander
- 1 red chilli, thinly sliced (optional)
- 2 limes, cut in wedges
- For the broth, bring all the ingredients to a boil. Reduce heat and simmer for about 15 minutes, until ready
to serve, then strain. Season.
- Rub the steak with a little oil and season. Heat a frying pan on high and fry the steak for about 3 minutes each side for medium rare, or until cooked to your liking. Rest for 5 minutes before thinly slicing. Fry the onions in the same pan until just tender. Season.
- Mix through the sprouts and divide between 4 deep bowls. Top with the meat and pour over the hot stock. Garnish with herbs, chilli and lime.
RECIPES: MARGIE ELS-BURGER STYLING: NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART
Magazine issue date: October, 2019