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Servings: 4

Weight Watcher Smart Points: 12

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes

Ingredients

  • 2 cups bean sprouts
  • About 10 ounces beef (I used 2 flank steaks)
  • 8 cups beef stock
  • Handful fresh cilantro leaves, chopped
  • 2 Tablespoons fish sauce
  • 1 teaspoon five spice powder
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon ground black pepper
  • 3 Tablespoons Hoisin sauce
  • 1 jalapeno
  • 2 limes
  • Handful fresh mint leaves, chopped
  • 1 onion, finely chopped
  • 4 oz. dry rice stick noodles
  • Sriracha sauce for serving

Instructions

  1. Prepare rice noodles according to package directions
  2. Be sure to drain and rinse them with cold water after they’re cooked to stop the cooking process
  3. Set aside.For the soup, place beef stock, onion, hoisin sauce, fish sauce, ginger, pepper, and five spice powder in a large stockpot
  4. Bring to a boil, cover, and simmer over medium heat for 10 minutes.Slice your steaks as thinly as possible across the grain.Divide noodles, bean sprouts, and sliced steak evenly between four bowls.Pour about 2 cups of the boiling broth over each bowl
  5. Let sit for one minute to cook the beef.Allow your guests to dress their soup to their liking adding Sriracha and jalapeno for heat, lime for a little zest, and cilantro and mint for a fresh finish.

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