Vietnamese-Style Beef and Noodle Broth - 19g Carbs, 1g Fiber
From Eating Well Magazine
Inspired by pho — a traditional Vietnamese soup — this one-pot meal
is garnished with crunchy mung bean sprouts and chopped fresh basil.
You could also serve it with lime wedges and a bottle of Asian chile
sauce, such as sriracha, on the side.
Low Calorie | Low Carb | Low Sodium | Low Sat Fat | Heart Healthy |
Healthy Weight
Makes 6 servings, 1 1/3 cups each
ACTIVE TIME: 15 minutes
TOTAL TIME: 30 minutes
2 tsp canola oil
1 lb beef flank steak, very thinly sliced against the grain (see Tip)
4 cups chopped bok choy (1 small head, about 1 lb )
4 cups reduced-sodium chicken broth
1 cup water
4 oz wide rice noodles
2 tsp reduced-sodium soy sauce
1 1/2 cups mung bean sprouts
4 Tbsp chopped fresh basil, or to taste
1. Heat oil in a Dutch oven or soup pot over high heat. Add beef
and cook, stirring often, until just cooked, about 2 minutes.
Transfer to a plate using tongs, leaving the juices in the pot.
2. Add bok choy to the pot and cook, stirring, until wilted,
about 2 minutes. Add broth and water, cover and bring to a boil.
Add noodles and soy sauce; simmer until the noodles are soft,
about 4 minutes. Return the beef to the pot and cook until
heated through, 1 to 2 minutes more. Ladle into bowls and
sprinkle with bean sprouts and basil. Serve hot.
Nutrition per Serving:
235 Calories, 8g Fat (3g Sat, 3g Mono), 33mg Cholesterol,
19g Carbs, 22g Protein, 1g Fiber, 209mg Sodium
Nutrition bonus:
Vitamin A (40% daily value), Zinc (27% dv), Vitamin C (25% dv)
TIP:
If you have a little extra time before dinner, put the flank
steak in the freezer for about 20 minutes to help make it
easier to slice thinly.