This Vietnamese-inspired quick beef pho is a speedy midweek meal that can be made in just 30 minutes. Freezing the steak whilst preparing the broth will make it easier to slice and help it cook quickly for perfectly tender results.
- Wrap the steak in clingfilm and put it in the freezer while you prepare the broth. This will firm it up and help you to slice it very thinly.
- Heat a large saucepan over a high heat and add the onions and piece of ginger. Cook in the dry pan for around 5 mins until charred all over, then add the spices and cook for 1 min. Add the stock and 200ml hot water, bring to the boil, then reduce the heat and simmer for 20 mins.
- Meanwhile, remove the steak from the freezer and slice it as thinly as possible. Add to the broth and simmer for 1 min. Remove from the heat and stir through the soy and fish sauces.
- Divide the noodles between 4 bowls. Strain the broth into a large pan and reserve the steak. Discard the onion, ginger and spices. Ladle the strained broth over the noodles, and top each bowl with the beef, chilli, spring onions and coriander. Serve with lime wedges for squeezing over.
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