½ lb. ribeye, flat iron steak, sirloin steak, or London broil, thinly sliced across the grain
Suggested garnishes: Bean sprouts, thinly sliced onions or scallions, sliced jalapeno, basil, Thai basil, mint, cilantro or a mix
Serve with: Hot sauce, sriracha and/or hoisin sauce
In a stock pot set over medium heat. Heat the prepared beef broth. Add spices to the broth and bring to a boil; reduce heat and simmer for 15 minutes. While broth is simmering, cook rice noodles, following package instructions until al-dente. Rinse noodles with cool water to prevent sticking. Divide the noodles between two serving bowls. Add lime juice, sugar and salt to broth. Remove star anise from the broth. Place thinly sliced beef into the broth, cook approximately 10 to 20 seconds. Spoon broth and steak into serving bowls over noodles. Garnish. Serve with hot sauce, sriracha and/or hoisin sauce.
To thinly slice the beef across the grain, hold knife flat on beef and slice.