📝 About This Recipe
Experience the soul-warming essence of Vietnamese street food without the carb-heavy rice noodles. This recipe features a crystal-clear, aromatic beef broth infused with charred aromatics and star anise, paired with tender ribbons of flank steak. By using shirataki noodles, we preserve the authentic 'slurpable' experience while keeping the dish strictly keto-friendly and incredibly light.
🥗 Ingredients
The Aromatic Broth Base
- 8 cups Beef Bone Broth (high quality or homemade, unsalted)
- 1 large Yellow Onion (peeled and halved)
- 3 inch piece Fresh Ginger (sliced lengthwise)
- 4 whole Star Anise (toasted)
- 1 large Cinnamon Stick (toasted)
- 1 tablespoon Coriander Seeds (toasted)
- 3 tablespoons Fish Sauce (adjust to taste)
- 1 teaspoon Monk Fruit Sweetener (to balance the salt)
The Protein and Noodles
- 1 pound Beef Flank Steak or Eye of Round (very thinly sliced against the grain)
- 2 packages Shirataki Noodles (Konjac) (rinsed and drained)
Fresh Garnishes
- 1 bunch Fresh Thai Basil (leaves picked)
- 1 cup Bean Sprouts (fresh and crunchy)
- 3 pieces Scallions (thinly sliced)
- 1/2 cup Fresh Cilantro (chopped)
- 1 whole Lime (cut into wedges)
- 1-2 pieces Bird's Eye Chili (thinly sliced for heat)
👨🍳 Instructions
-
1
Char the aromatics: Place the halved onion and sliced ginger directly over a gas flame or under a broiler for 5-7 minutes until blackened and fragrant. This charring is the secret to a deep, smoky broth.
-
2
Toast the spices: In a small dry skillet over medium heat, toast the star anise, cinnamon stick, and coriander seeds for 2-3 minutes until they release their oils and smell heavenly.
-
3
Simmer the broth: In a large stockpot, combine the beef broth, charred onion, ginger, and toasted spices. Bring to a boil, then reduce heat to low.
-
4
Infuse the flavors: Cover the pot partially and let the broth simmer gently for 45 to 60 minutes. This allows the spices to penetrate the liquid.
-
5
Prepare the shirataki noodles: While the broth simmers, rinse the shirataki noodles thoroughly under cold water for 2 minutes. Boil them in a separate pot of water for 3 minutes, then drain and pan-fry in a dry skillet for 5 minutes to remove excess moisture and improve texture.
-
6
Season the broth: Remove the onion, ginger, and whole spices using a slotted spoon or fine-mesh strainer. Stir in the fish sauce and monk fruit sweetener. Taste and add salt if needed.
-
7
Prep the beef: Ensure your beef is sliced paper-thin. Pro tip: Freeze the meat for 30 minutes before slicing to get those perfect, deli-thin ribbons.
-
8
Assemble the bowls: Divide the prepared shirataki noodles into four deep serving bowls.
-
9
Arrange the raw beef: Place the raw steak slices in a single layer over the noodles in each bowl.
-
10
The final pour: Bring the broth back to a rolling boil. Ladle the piping hot broth directly over the raw beef slices; the heat from the broth will cook the thin meat instantly to a perfect medium-rare.
-
11
Garnish and serve: Top each bowl with scallions and cilantro. Serve immediately with a side plate of Thai basil, bean sprouts, lime wedges, and sliced chilies for everyone to customize.
💡 Chef's Tips
To get the 'earthy' smell out of shirataki noodles, always rinse them very well and dry-fry them in a pan until they 'squeak'. If you prefer your beef well-done, drop the slices into the boiling broth for 30 seconds before ladling into the bowls. For an even clearer broth, never let it reach a vigorous rolling boil during the infusion stage; a gentle bubble prevents cloudiness. Store leftover broth separately from the noodles and garnishes to keep everything fresh for up to 3 days.
🍽️ Serving Suggestions
Pair with a cold glass of iced jasmine tea (unsweetened for keto). Serve with a side of sugar-free Sriracha or hoisin-style keto sauce for dipping the meat. Add a crispy element with a side of pork rinds to mimic the crunch of traditional crackers. Offer a small dish of extra fish sauce with chopped chilies for those who want an extra umami punch.