Thai · Dinner
Beef Noodle Soup (Low-Calorie)
A Thai-style beef noodle soup built on a light, skimmed beef and star anise broth with sirloin, rice noodles, bean sprouts and herbs. Fat is trimmed from the meat and the broth stays brothy rather than creamy, keeping the dish under 400 calories while retaining its warming, herbal noodle-shop character.
$5
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
389Calories
39.8gProtein
9.8gFat
38.8gCarbs
3.4gSugar
2.3gFiber
1162mgSodium
93mgChol
3.8gSat Fat
580mgPotassium
60mgCalcium
4.2mgIron
2.5mcgVitamin B12
12mgVitamin C
gluten-free
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Slice the beef sirloin as thinly as possible across the grain on a cutting board and set aside in the fridge.
2
Simmer
Bring the beef stock, star anise and cinnamon stick to a gentle simmer over medium heat for 15 minutes until fragrant and amber.
3
Boil
Cook the rice noodles in boiling water for 3–4 minutes until tender, drain, and place into a serving bowl.
4
Poach
Mince the garlic, thinly slice the chili, then stir garlic, fish sauce, soy sauce and white pepper into the broth over low heat.
5
Poach
Drop in the sliced beef and poach for 45 seconds until just pale pink, then pour the broth and beef over the noodles.
6
Plate
Thinly slice the scallions, chop the cilantro, scatter both with bean sprouts and chili over the bowl, and serve with a lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef sirloin
- 3.6 oz100g dry rice noodles
- 2 1/2 cups600ml beef stock, low-sodium
- 22 star anise pod
- 11 cinnamon stick
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp soy sauce
- 1/2 cup50g bean sprouts
- 44 scallions
- 2 tbsp2 tbsp cilantro
- 11 fresh chili
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp white pepper
- 22 lime wedge
