Diabetic, Gluten Free & Heart Healthy
1 tsp fennel seeds
1 tsp coriander
1 cinnamon stick
4 whole cloves
1-inch piece fresh ginger, peeled and sliced
3 scallions, sliced (plus additional for garnish)
4 cups low-sodium beef broth (gluten free if needed)
4 cups low-sodium chicken broth (gluten free if needed)
1 Tbsp fish sauce (gluten free if needed)
10 oz dried flat rice noodles
12 oz sirloin steak or flank steak, thinly sliced
Black pepper to taste
3/4 tsp brown sugar
1 tsp cornstarch
2 tsp fish sauce (gluten free if needed)
2 tsp low-sodium soy sauce (gluten free if needed)
2 Tbsp olive oil
2 garlic cloves, minced
1/2 small red onion, sliced or
1/4 cup chopped fresh cilantro
7 oz bean sprouts
1 jalapeño pepper, sliced or sriracha sauce, to taste
Make the broth: In a large saucepan, add the fennel seeds, coriander, cinnamon and cloves and cook over medium heat until fragrant, about 1 to 2 minutes. Add the ginger and scallion pieces. Stir for 30 seconds. Add the beef broth and chicken broth and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, for 30 minutes.
Pour the broth through a strainer positioned over another saucepan; discard the solids. Add the fish sauce to the broth and keep warm over medium-low heat.
Make the pho: Meanwhile, boil the noodles according to package directions. Set aside.
In a bowl, combine the beef with the black pepper, brown sugar, cornstarch, fish sauce and soy sauce. In a large skillet, heat the oil over medium-high heat. Add the garlic and onion and cook for 30 seconds. Add the beef and sauté for 2 to 3 minutes for rare meat. Divide the noodles, beef and broth among the bowls and garnish with reserved sliced scallion, cilantro, bean sprouts and jalapeño.
Saturated Fat: 2g
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Date Last Reviewed: May 15, 2019
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD