Quick Beef & Napa Cabbage Pho
Pineapple & Avocado Salad
Ingredients
- 1 Tbsp peanut or grapeseed oil
- 1 medium onion, cut into 6 wedges
- 1 (2-inch) piece fresh ginger, sliced
- 2 star anise
- 1 cinnamon stick
- 1 tsp cardamom pods
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 4 cups unsalted beef stock or low-sodium beef broth
- 2 cups water
- 2½ Tbsp fish sauce
- 4 oz thin rice noodles or rice sticks
- 8 napa cabbage leaves, cut into 2-inch pieces
- 12 oz top sirloin or boneless rib-eye steak, very thinly sliced
- 2 cups mung bean sprouts
- 1 cup fresh mint and/or Thai basil leaves
- 1 jalapeño pepper, sliced
Instructions
- Heat oil in a large pot over medium-high heat. Add onion and ginger; cook, stirring, until starting to brown, 2 to 3 minutes.
- Add star anise, cinnamon stick, cardamom pods, coriander and fennel seeds; cook, stirring, for 30 seconds. Add stock (or broth), water and fish sauce; bring to a boil.
- Reduce heat to maintain a lively simmer, cover and cook for 5 minutes.
- Prepare rice noodles according to package directions. Drain and rinse well with cold water. Divide among 4 large soup bowls.
- Carefully pour the broth through a fine-mesh sieve into a large bowl (discard solids). Return the broth to the pot and bring to a boil.
- Add cabbage, cover and cook until tender, about 5 minutes. Stir in beef and cook for 1 minute. Remove from heat.
- Divide the cabbage, beef and broth among the bowls. Top with bean sprouts, mint and/or basil and jalapeño.
Side Dish Ingredients
- ¼ cup thinly sliced red onion, separated into rings
- Ice water
- 2 firm ripe avocados
- 1 medium fresh pineapple
- 3 Tbsp extra-virgin olive oil
- 1 Tbsp fresh lime juice
- ½ tsp kosher salt
- Freshly ground pepper to taste (optional)
Side Dish Instructions
- Soak onion in a small bowl of ice water for 15 minutes to mellow the bite.
- Meanwhile, halve avocados and cut each half into slices. Peel pineapple, halve lengthwise into quarters, remove the core and cut each quarter crosswise into slices.
- Whisk oil and lime juice in a small bowl. Drain the onion and pat dry. Arrange half the avocado, pineapple and onion on a serving plate, sprinkle with ¼ tsp salt and drizzle with half the dressing; repeat the layers. Garnish with pepper, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 8 | |
| Calories |
311
|
186
|
497
|
| Fat (g) | 8 | 13 | 21 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 26 | 2 | 28 |
| Carb (g) | 33 | 20 | 53 |
| Fiber (g) | 3 | 5 | 8 |
| Sodium (mg) | 868 | 75 | 943 |
EatingWell Meal Plan
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