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Fiery Beef Pho with Cilantro, Jalapeño, and Bok Choy
(Vietnamese noodle soup)
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Wheat, Soy
- Calorie-Conscious
- Protein-Packed
Chef
Hannah Fenton
In Your Box (serves 2)
- 10 oz. Steak Strips
- 1 Tbsp. Cornstarch
- 8 oz. Par Cooked Flat Noodles
- 5 oz. Sliced Bok Choy
- 1 Lime
- 1 Jalapeno Pepper
- 1 fl. oz. Sweet & Thick Soy Sauce
- 4 tsp. Pho Vegetable Broth Concentrate
- 2 Green Onions
- ⅖ fl. oz. Tamari Soy Sauce
- 2 tsp. Sriracha
- ¼ oz. Cilantro
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories620
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Carbohydrates69g
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Net Carbs65g
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Fat21g
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Protein39g
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Sodium2180mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Prepare the Ingredients
We recommend thoroughly washing your bok choy, as it may contain incidental grit or pests. To completely clean, place in a bowl covered with water and massage. Drain and pat dry.
Coarsely chop cilantro.Halve lime and cut into wedges.Trim and thinly slice green onions on an angle.Stem jalapeño, seed, remove ribs, and slice into thin rounds. Wash hands and cutting board after working with jalapeño. -
2 Cook the Broth and Vegetables
Place a medium pot over medium-high heat and add 1 tsp. olive oil. Add bok choy to hot pot. Stir occasionally until slightly tender, 1-2 minutes.
Add 2 1/2 cups water, pho base, and tamari soy sauce. Stir to combine and bring to a simmer.While soup comes to a simmer, in a microwave-safe bowl, combine 1/3 the cornstarch (reserve remaining for steak strips) and 1 Tbsp. water.Once simmering, add cornstarch mixture. Stir occasionally until combined and soup is slightly thickened, 1-2 minutes.Remove from burner. Wipe bowl clean and reserve.While broth and vegetables cook, continue recipe. -
3 Cook the Steak Strips
Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with a pinch of salt and pepper and remaining cornstarch.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Stir in sweet & thick soy sauce until combined, 20-30 seconds.Remove from burner. Rest, 3 minutes.While steak strips cook, continue recipe. -
4 Heat Noodles and Finish Dish
Place noodles in reserved microwave-safe bowl and cover with a damp paper towel.
Microwave covered until heated through, 2-3 minutes.Carefully remove from microwave.Plate dish as pictured on front of card, topping noodles with broth and vegetables and steak strips. Garnish with green onions, jalapeños (to taste), cilantro, then Sriracha (to taste). Squeeze lime wedges over to taste. Bon appétit!
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