Pho With Zucchini Noodles

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

• 1/2 pound top sirloin steak
• 4 zucchini
• 2 cinnamon sticks
• 2 star anise
• 3 whole cloves
• 4 cups beef bone broth
• 1-inch chunk of fresh ginger, sliced
• 1 tablespoon certified gluten-free tamari
• 1 tablespoon fish sauce
• 2 handful of bean sprouts
• fresh cilantro
• fresh basil
• 1 jalapeño pepper, sliced
• 2 steams green onion, chopped
• 2 tsp Sriracha
• 2 tsp gluten-free sesame ginger sauce
• 2 lime wedges

Directions

1. Place the sirloin steak in the freezer for 15 minutes for easy slicing.In the meantime, use a spiralizer or a julienne peeler to make zucchini noodles. Divide the zoodles in two large serving bowls.In a medium saucepan, toast cinnamon sticks, star anise, and cloves over medium heat until fragrant.
2. Add bone broth in the pan, followed by ginger, certified gluten-free tamari and fish sauce. Bring to a boil and simmer for 10 minutes to allow the spices to fully infuse the broth.Take the beef out of your freezer and slice it into thin strips. Divide the beef into two portions and add on top of the zoodles in the serving bowls.Once the broth is done, also divide it into two portions and pour the hot broth into the serving bowls. The beef will start cooking instantly and the color changes.Top the pho with bean sprouts, fresh herbs, sliced jalapeno pepper and green onion, drizzle with Sriracha or/and gluten-free sesame ginger sauce, squeeze some lime juice in it and slurp up!

Nutrition