I made a big-ass bone-in ribeye the day before, because I could not pass up a good sale, and there's something inexplicably satisfying about cutting into a steak that is ridiculously thick, at least to my husband. Unfortunately this indulgence left us with quite a bit of leftover.
This is my newest hack to deal with medium-cooked, not-so-easy-to-reheat leftover steak: shortcut pho with powdered spices and boxed broth. The whole thing takes less than half an hour to prepare, curbs the craving, and makes great use of leftover meat and/or herbs. This is a quick alternative to spending 3~5 hours making the real-deal broth. The spice combination will get the basic flavor profile there. Give this a try next time you crave pho on a weekday night!
Ingredients
1 tsp crushed ginger (jarred or frozen perfectly fine)
1 tsp onion powder
1/2 tsp coriander powder
1/4 tsp star anise powder
1/4 tsp fennel seed powder
1/4 tsp cinnamon powder
1 tbsp oil
1 quart beef bone broth
2 tbsp fish sauce
2 tsp brown sugar
1 tsp sriracha sauce
salt to taste (if broth is low sodium or unsalted)
rice noodles
thinly sliced beef (leftover steak, london broil deli, asian market meatballs, whatever you have in the fridge)
vegetable toppings (cilantro, bean sprout, thai basil, scallion, lime, jalapeno, whatever you have in the fridge)
Instruction:
Mix ginger, onion powder, coriander, anise, fennel, cinnamon with oil, form a paste with spice and oil and fry the spice paste until fragrant. Add beef broth, brown sugar, and fish sauce; bring to a boil. Soak rice noodle in boiling water until softened. Add rice noodle, sliced meat, vegetable toppings to a large bowl, pour broth over, enjoy!
Comments
Post a Comment