How to make
Ingredients
- 1 pkg (900 mL)PC® Pho Broth
- 1Jalapeño pepper, seeded and thinly sliced
- 1 cup (250 mL)PC® Edamame frozen
- 1 pkg (340 g)Zucchini Veggie Noodles
- 2 cups (500 mL)Lightly packed baby spinach
- 1 cup (250 mL)Bean sprouts
- 1/4 tsp (1 mL)Each salt and freshly ground black pepper
- 1/2 lb (225 g)Beef flank steak, cut into 1/8-inch (3 mm) thick slices
- 1/2 cup (125 mL)Each fresh basil and fresh cilantro
- 1/3 cup (75 mL)Fresh mint
- HalfLime, cut into wedges
How to make
- Step 1Bring broth to a boil in large saucepan. Add jalapeño; reduce heat to a simmer and cook 3 minutes. Add frozen edamame; cook 3 to 4 minutes.
- Step 2Increase heat to high; add veggie noodles, spinach, bean sprouts, salt and black pepper. Cook, stirring occasionally, until veggie noodles are tender-crisp and spinach is wilted, about 1 minute. Remove from heat; immediately stir in steak.
- Step 3Divide among serving bowls. Sprinkle with basil, cilantro and mint, dividing evenly. Serve with lime wedges.