Beef Pho
soups stews

Beef Pho

The secret to aromatic, savory Pho? Kitchen Basics® Beef Stock. Add Vietnamese-inspired flavor to the rich stock base with cinnamon, cloves and star anise. Add thin slices of seared sirloin and finish with fish sauce and lime juice. Sounds easy? It is! A perfectly filling and flavorful meal for any night of the week.
  • 10m

    prep time

  • 30m

    Cook Time

  • 203


  • 11



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  • 1 teaspoon packed brown sugar
  • 1 1/2 teaspoons McCormick Gourmet™ Organic Ground Saigon Cinnamon, divided
  • 1/2 teaspoon McCormick Gourmet™ Organic Ground Cloves, divided
  • 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
  • 1/2 pound boneless beef sirloin steak
  • 1 tablespoon vegetable oil
  • 1 container (32 ounces) Kitchen Basics® Organic Beef Stock
  • 2 whole star anise
  • 2 tablespoons lime juice
  • 1 teaspoon Thai Kitchen® Premium Fish Sauce
  • 2 ounces Thai Kitchen® Thin Rice Noodles


  • Mix brown sugar, 1 teaspoon of the cinnamon, 1/4 teaspoon of the cloves and sea salt in small bowl. Rub steak with seasoning mixture.

  • Heat oil in large Dutch oven or saucepan on medium-high heat. Sear steak on both sides until browned. Remove steaks from pan to cutting board.

  • Pour stock into pan, stirring to loosen browned bits from bottom of pan. Stir in star anise and remaining 1/2 teaspoon cinnamon and 1/4 teaspoon cloves. Bring to boil. Reduce heat to medium-low; cover and simmer 20 minutes. Stir in lime juice and fish sauce. Remove star anise before serving.

  • Meanwhile, cook rice noodles as directed on package. Divide among 4 shallow soup bowls. Cut beef across the grain into thin slices. Divide beef slices among the bowls. Pour seasoned stock (about 1 cup) into each bowl. Serve with fresh cilantro, bean sprouts, sliced red chilies and lime wedges, if desired.

Nutrition information (per Serving)



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