Healthy eating needn't be boring, explore big flavours and wholesome tastes in this Gluten-free Sirloin Beef Pho meal.
Ingredients
For the stock
• 2 large onions
• 3cm piece fresh ginger
• 1 cinnamon stick
• 2 star anise
• 3 cloves
• 2 tsp coriander seeds
• 1.51 beef stock
• 1 tbsp gluten-free tamari
• 1 tbsp fish sauce
• 3 carrots, peeled and roughly chopped
To serve
• 225g sirloin steak
• 220g dried rice noodles
• 2 spring onions
• 2 red chillies
• 3 limes
• 1/2 bunch fresh coriander
• 1/2 bunch fresh Thai basil (or mint)
• Sriracha
Preparation
1. Peel the onion and ginger. Cut the onion into quarters
and finely slice the ginger lengthways. Char the ginger and onions under the
grill or over the flame of the hob using tongs.
2. In a non-stick pan, dry-fry the cinnamon, star anise,
cloves and coriander seeds for a couple of minutes, until fragrant. Stir
frequently to prevent scorching.
3. Add stock, tamari, fish sauce, carrots and charred onions
and ginger to the pan. Bring to the boil then reduce heat and simmer for 30
minutes.
4. Freeze the sirloin steak for 15 minutes, the edges of the
beef should feel firm but the steak should not be frozen through. Remove from
the freezer and cut the steak into thin slices (no thicker than 1/2 cm). Set
aside for later.
5. Cook the rice noodles according to pack instructions.
Strain once cooked and add a little oil to prevent clumping.
6. Prepare the toppings. Finely slice the spring onion and
chilli, quarter the limes and chop the fresh herbs.
7. Strain the broth and divide the noodles into portions.
Ladle over the soup and add the toppings as desired. Place over the thin strips
of steak to each bowl—these will cook within the steaming broth.
8. Drizzle Sriracha and squeeze a fresh lime over the pho if
desired.
