HEALTHY BEEF PHO with SHIRATAKI NOODLES

• Serves: 4 large bowls Each serving provides 1 leaner 3 green 1 healthy fat 3 condiments

INGREDIENTS: • 20 oz cooked steak cut into strips • 4tsp olive oil • 5 cups of low sodium beef stock • 5 cups of water • 1.5 cups leeks • 1T fish sauce or substitute 1T low sodium soy sauce • 3 cups bok choy • 16 oz shirataki noodles (i like the angel hair thickness) (found near tofu in produce section) • 1 cup bean sprouts • 2 tsp whole cloves • ½ tsp Anise seed • 2 tsp lime juice • ½ cup chopped basil • 2 tsp Ginger root

INTRODUCTION: 1. Preheat oven to 475 degrees F 2. Chop leeks into large chunks 3. Peel ginger and slice into small chunks 4. Place on a baking sheet and bake on top rack for 25 minutes 5. Flip leeks and ginger halfway through 6. Add in cloves in last 5 minutes of baking to toast slightly 7. Cook beef to desired done-ness (i put mine in the crockpot with beef broth for 8 hours on low) 8. Place stock in large pot, along with the Anise seed, cloves, fish sauce, ginger, and leeks. 9. Bring stock to a boil and then lower heat and let simmer for 1 hour 10. Add in bok choy and allow to wilt 11. BE SURE to rinse the shirataki noodles thoroughly with water (you may also throw them in a pan to sear with some of the soup stock to infuse the flavor more) 12. Divide bean sprouts and shirataki noodles among 4 bowls and top with soup 13. Place basil and lime juice on top and serve 14. If storing for several days, keep stock separate from bean sprouts and shirataki noodles so they don’t get mushy