Beef Pho with Cauliflower Rice
Fragrant Vietnamese-inspired beef pho served over cauliflower rice with fresh basil and lime.
Ingredients
4 cups beef broth
8 oz thinly sliced beef (such as sirloin or flank)
2 cups cauliflower rice
1 Tbsp butter or beef tallow (for cooking)
1 small onion, sliced
2 cloves garlic, smashed
1-inch piece fresh ginger, sliced
2 star anise pods
1 cinnamon stick
2 whole cloves
½ tsp coarse sea salt
½ tsp cracked black pepper
1 cup fresh Thai basil leaves
1 lime, cut into wedges
1 Tbsp extra virgin olive oil (for finishing)
Macronutrients
(per serving, yields 2 servings)
Protein: 42g
Fat: 28g
Carbs: 6g
Preparation
In a large pot, melt butter or tallow (1 Tbsp) over medium heat. Add sliced onion, smashed garlic, and ginger, cooking until fragrant and lightly browned, about 5 minutes.
Add star anise, cinnamon stick, cloves, beef broth (4 cups), salt (½ tsp), and pepper (½ tsp). Bring to a simmer, cover, and let simmer gently for 30 minutes to infuse flavors.
While broth simmers, sauté cauliflower rice (2 cups) in a skillet over medium heat until tender, about 5 minutes. Set aside.
Remove the whole spices, garlic, ginger, and onion from the broth with a slotted spoon.
Bring broth back to a gentle simmer. Add thinly sliced beef (8 oz) to the hot broth and cook just until beef is tender and pink, about 1–2 minutes.
To serve, divide cauliflower rice between bowls. Ladle hot broth and beef over the cauliflower rice. Garnish with fresh Thai basil leaves (1 cup) and lime wedges (1 lime).
(although not technically a baking sheet today. Still in the oven)
Preheat Oven: Set to 375°F (190°C). Use a small oven-safe casserole dish (about 1-quart capacity).
Prep Ingredients: In the dish, combine beef broth, sliced beef, cauliflower rice, onion, garlic, ground ginger, salt, and pepper. Stir lightly to mix. If using Thai basil, sprinkle on top.
Bake: Cover dish with foil and bake for 25–30 minutes until beef is cooked and flavors meld. No stirring needed.
Finish: Stir in lime juice. Serve hot in bowls. Skip basil if you don’t have it.