Easy Flank Steak Pho

close up of a bowl of flank pho loaded with toppings

Make your own DIY beef pho bowls with this simple and delicious flank steak pho recipe! Tender flank steak is the star of this nutritious one-dish meal.

Course Main Course, Soup

Cuisine Asian

Prep Time 1

Cook Time 25

Total Time 1 25

Servings servings

Calories 475kcal

Author Amee

Ingredients

1 ½ lbs flank steak
1 large onion halved
2-3 inch piece fresh ginger root
64 oz beef stock 2 (32 oz) cartons
1 cup water
1 tbsp extra virgin olive oil
4 cloves garlic pressed
1 stalk of lemongrass trimmed and minced
2 tbsp soy sauce or coconut aminos
1 tbsp fish sauce
1 tbsp brown sugar
2 star anise pods
1 cinnamon stick
2 whole cloves
1 tsp green Tabasco
1 cup fresh cilantro chopped
12 oz rice noodles cooked according to package directions *I use fresh noodles here- see notes
1 ½ cups shredded carrots
3-4 limes cut into wedges
2-3 jalapeños sliced
*optional- 2 cups bean sprouts
*optional- hoisin sauce for drizzling *see notes for more topping ideas

Instructions

Put flank steak in the freezer for 30 mins-1 hour to make it easier to slice.
While the flank steak is freezing, place the onion and ginger on a small roasting pan (onion-cut side down) and broil for 20-25 minutes, turning the ginger root occasionally until charred on all sides
Allow onion and ginger to cool, then peel off outer charred layer.
After the meat is chilled, slice it against the grain into very thin strips.
Heat the oil in a dutch oven on medium heat.
Cook the garlic and lemongrass until soft, about 5 minutes
Add onion, ginger, stock, water, soy sauce, fish sauce, sugar, star anise, cloves, tabasco, and cinnamon, and bring to a boil.
Reduce heat to a simmer and cook, covered for 20 minutes.
Strain and discard the solid ingredients, reserving the broth.
Return the broth to low heat and add the sliced beef to the pot.
The pho is ready when the meat is no longer pink (the heat from the broth cooks the meat very quickly).
Divide the noodles, evenly between 6 bowls, ladle the pho on top and add your the toppings (go with your favorites here) for garnish.

Notes

Flank steak can NOT be used interchangeably with skirt steak. Skirt steak does not work well in pho.
The secret to tender flank pho meat is slicing the meat as thinly as possible across the grain. Don't skip chilling the cut of beef before slicing. It makes it SO much easier to slice.
If you prefer your steak on the rarer side, add raw slices of flank to your bowl with the noodles and then spoon over the hot broth.
Cook and store the noodles separately from the pho broth. Otherwise, the noodles will absorb the broth and get mushy.
I use fresh rice noodles, BÁNH PHỞ TƯƠI, in the refrigerated section of your local Asian market. They are much better- softer in texture and you only need to drop them in hot water for 5-10 seconds and they're ready to add to the bowls. Dry rice noodles work if they aren't available.
Double the broth and save half to freeze for later for a quick and easy meal. Just bring the broth to a simmer, add the beef and you'll have dinner in minutes.
For a really fast short-cut option, you can buy beef pho broth in the carton at Asian markets and some grocery stores. It won't have the same depth of flavor, but it's great in a pinch for a speedy dinner.

Nutrition