Zingy steak pho

Name: Zingy steak pho
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 200 g packs sirloin steak; 2 tbsp oyster sauce; 2 clove/s garlic, finely grated; 180 g pack Itsu Rice Noodles; 1 small onion, finely sliced; 2 tbsp Vegetable oil; 1 L pack Itsu Beef Pho Broth for Noodles; 20 g packs Thai basil, leaves picked; 2 red chillies, sliced; 1 lime, cut into wedges

Sometimes, you just need noodles… Savvy use of some shortcut ingredients means this spin on the much-loved Vietnamese soup is simple to pull together yet full of flavour.

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High protein

Serves4
CourseMain meal
Prepare15 mins
Cook5 mins
Total time20 mins
Plusmarinating

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 x 200g packs sirloin steak
2 tbsp oyster sauce
2 clove/s garlic, finely grated
180g pack Itsu Rice Noodles
1 small onion, finely sliced
2 tbsp Vegetable oil
1 L pack Itsu Beef Pho Broth for Noodles
2 x 20g packs Thai basil, leaves picked
2 red chillies, sliced
1 lime, cut into wedges

Trim the thick strip of fat off the steaks, then slice the meat as finely as you can against the grain. In a bowl, mix the oyster sauce and garlic, then add the steak; cover and chill for at least 20 minutes (up to 4 hours).
When ready to cook, bring a kettle of water to the boil. Put the noodles in a large, heatproof bowl and pour over the just-boiled water; let stand for 4 minutes. Drain, rinse under cold water, then shake dry and divide between bowls. Scatter the sliced onion on top and set aside.
Heat the oil in a large frying pan over a high heat. When smoking hot, add the beef and marinade: stir fry for 3-5 minutes until browned on all sides and caramelised in places. Meanwhile, put the pho broth in a pan over a medium heat and simmer briskly for 3 minutes, or until piping hot. To serve, pour the hot broth into the bowls over the noodles. Top with the steak, Thai basil leaves and sliced chillies. Serve immediately with the lime wedges for squeezing over.

Cook’s tip

Eat more plants:

Up those plant varieties by adding a handful of baby spinach leaves and/or grated carrot to the broth as it simmers. Scatter over any other fresh herbs – mint, parsley and chives all work well.

Typical values per serving when made using specific products in recipe