4 Serves
94 Mins
Season the beef slices generously with salt and black pepper on a cutting board using a chef's knife.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
20 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
112 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
109 mg / 420 mgPhosphorus
673 mg / 1,250 mgPotassium
1115 mg / 4,700 mgSodium
1400 mg / 2,300 mgZinc
11 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
67 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
5 g / 20 gCholesterol
158 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
Heat the olive oil in a large Dutch oven over medium-high heat on the stove.
Sear the seasoned beef in the Dutch oven until browned on all sides, then remove and set aside.
Add beef stock to the Dutch oven, scraping the bottom to release browned bits, and simmer to develop the broth flavor.
Cook the rice noodles separately, place them in serving bowls, and ladle the hot beef broth and beef over them.
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Vietnamese
