I am a huge sucker for pho, anytime the weather drops below 70 degrees, I instantly crave my favorite beef filet pho. While my go to restaurant isn’t far,, for whatever reason, I cannot bring myself to eat dinner by myself, so those nights when Bill is working late and I need some pho in my belly, this recipe has quickly become my go to soup. The best part about this recipe, is that you can cater it to add your favorite veggies or forget the ones you never add to your soup anyway, yes, I am talking about you, japelenos….
3 bundles organic soba noodles
6 cups beef stock
3 Tbsp dark soy sauce
1 tsp grated ginger
4 cloves garlic
1 large white onion, minced
3 baby bok choy, chopped
1 lb NY strip steak, sliced thinly
1 bunch scallions
1 Tbsp sesame oil
1/3 cup shredded basil
2-4 tsp sriracha, to taste
1 pinch salt and pepper, to taste
Cook the noodles according to the directions on the package. Drain, rinse and set aside.
In a large pot, combine the beef stock, ginger, and soy sauce and bring to a simmer.
Heat a large skillet sprayed with cooking spray and brown half of the onion and garlic. Once browned add to the simmering soup.
Brown the rest of the onion and the bok choy with a little more spray, if needed, and then add browned veggies to the soup as well.
Slice the steak thinly and on the diagonal and add the strips to the soup. The meat should cook within a couple minutes. stir in the sriracha to taste. Stir in the scallions, sesame oil, basil and salt and pepper, to taste.
Divide the noodles into bowls and pour the hot soup over them.
Serves 4 // 513 calories