As I was heading to the lake this afternoon, I was craving Beef Pho. The tiny city where my condo is located has a great Asian take-out place.
Then, the plan changed, and I decided to stop at Super One for ingredients to make my own. I've rarely had authentic Pho, so I'm not remembering how this compares, but it sure worked for me!
6oz. rice noodles
TOASTED sesame oil
2 stalks celery
a few small carrots
4oz. mushrooms
6oz. marbled black Angus beef steak
4-5 green onions
2 big cloves garlic
2T Tsang spicy Szechaun sauce
3±T beef Better Than Bouillon
1/2-1t garlic salt
1 packed cup of rough chopped *cilantro
Bring 4 quarts of water to a rolling boil. While you're waiting for that to start, slice the meat and vegetables.
Add the noodles to the pot, you won't exactly 'cook' them...just cover the pot and turn off the heat -do not drain- this will become your beef broth. Stir fry the celery and carrots in the sesame oil until snapping, lightly brown, and tenderize.
Add these to the pot of noodles and water. Drizzle another 2T of the oil into the hot pan and stir in the mushrooms, cooking them until they start to turn golden brown then add them to the pot.
Repeat this process with the beef, adding a little of the garlic. Stir this just until the edges brown, but the pieces are all medium rare.
Add the green onion and rest of the garlic to the beef, sizzle a couple more minutes, then put that into the pot. Simmer everything another 5 minutes then stir in the *cilantro or flat leaf parsley.
🍲 Serve this up in big bowls 🍲 . . .Lin
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