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Zingy steak pho

Zingy steak pho

By Mikhail Sokolov
15’ Prep time
5’ Cook time
20’ Total time
767 Calories
4 Serving

Summary

Sometimes, you just need noodles… savvy use of some shortcut ingredients means this spin on the much-loved vietnamese soup is simple to pull together yet full of flavour.
Mikhail Sokolov 0 Followers

Step by Step

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Step 1

Trim the thick strip of fat off the steaks, then slice the meat as finely as you can against the grain. In a bowl, mix the oyster sauce and garlic, then add the steak; cover and chill for at least 20 minutes (up to 4 hours).
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Step 2

When ready to cook, bring a kettle of water to the boil. Put the noodles in a large, heatproof bowl and pour over the just-boiled water; let stand for 4 minutes. Drain, rinse under cold water, then shake dry and divide between bowls. Scatter the sliced onion on top and set aside.
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Step 3

Heat the oil in a large frying pan over a high heat. When smoking hot, add the beef and marinade: stir fry for 3-5 minutes until browned on all sides and caramelised in places. Meanwhile, put the pho broth in a pan over a medium heat and simmer briskly for 3 minutes, or until piping hot. To serve, pour the hot broth into the bowls over the noodles. Top with the steak, Thai basil leaves and sliced chillies. Serve immediately with the lime wedges for squeezing over.

Ingredient

  • Onion
    Onion
    1
  • Rice noodles
    Rice noodles
    180 grams
  • Lime
    Lime
    1
  • Red chilli
    Red chilli
    2
  • Sirloin steak
    Sirloin steak
    200 grams
  • Garlic
    Garlic
    2 clove/s
  • Oyster sauce
    Oyster sauce
    2 tbsp
  • Thai basil
    Thai basil
    20 grams
  • Ramen broth
    Ramen broth
    1 litre/s
  • Vegetable oil
    Vegetable oil
    2 tbsp
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