Vietnamese-style beef pho

Ingredients

1 tablespoon fresh ginger root, peeled and grated
2 tablespoons olive oil
1 tablespoon chopped garlic
1 cup pre-diced yellow onions
4 cups unsalted beef stock (or broth)
2 cups water
2 teaspoons Chinese five-spice (or pumpkin pie spice)
½ teaspoon ground cinnamon
2 (3-oz) packages oriental-flavor ramen noodles
1 (1-inch-thick) New York strip steak (about 1 lb), thinly sliced
1 lime, cut into wedges
½ cup fresh basil
½ cup Fresh cilantro
¼ cup pre-sliced green onions
1 cup fresh bean sprouts

Steps

Peel and grate ginger. Preheat stockpot on medium 2-3 minutes. Place oil in stockpot; add ginger, garlic, and yellow onions. Cook 3-4 minutes, stirring often, or until lightly browned and onions are tender.
Add stock, water, five-spice, cinnamon, and seasoning from ramen noodles; bring to a boil. Reduce heat to medium-low; simmer 2-3 minutes. Trim fat from beef, then cut in half, then across the grain into thin slices (wash hands).
Break ramen noodles in half and add to broth; cook 2-3 minutes or until tender. Remove pot from heat. Add sliced beef; let stand 2-3 minutes and until beef is 145°F.
Cut lime into wedges; tear basil and cilantro into pieces. Divide basil, cilantro, green onions, and bean sprouts evenly between four bowls. Ladle soup mixture into each bowl and garnish with a lime wedge. Serve.

Notes

publix.com/aprons
CALORIES (per 1/4 recipe) 460kcal; FAT 19g; SAT FAT 6g; TRANS FAT 0g; CHOL 60mg; SODIUM 1110mg; CARB 36g; FIBER 3g; SUGARS 4g; PROTEIN 34g; VIT A 25%; VIT C 30%; CALC 8%; IRON 30%