Pho Stir Fry

Pretty sure pho is famous for it's slow simmered broth but I loooove picking out all of the noodles and spicy jalapeños whenever I'm eating it. A few people replied to my IG story saying it's not pho since I used soy sauce, but I'm allergic to hoisin sauce since there's peanuts in it so I had to improvise. It still has the flavors of pho with the beef broth, lime and ginger that I used and that's good enough for me. Ps, this recipe will serve two people or one VERY hungry person.

So it's not traditional pho, but it's still really phoking good, okay?!

What you need:

• 1/2 lb steak, shaved or very thinly sliced
• 3 tbsp soy sauce (2 for marinade, 1 for stir fry)
• 1 tbsp grated ginger
• 2 fresh jalapeños, sliced
• 1/4 cup beef broth
• 1/4 of a white onion sliced very thin
• 10 oz rice noodles
• 1/2 cup bean sprouts
• 1 tbsp lime juice
• 1 tbsp rice vinegar
• cilantro for topping

What to do:

1. Slice and marinate the steak in soy sauce over night. It's easier to slice really thin if you throw it in the freezer for 10 minutes because the texture of it hardens a bit.
2. Cook the steak slices in a wok with 1 tbsp canola oil until they brown. Remove from wok and set aside.
3. Cook the ginger and jalapeños for 2-3 minutes in the leftover canola oil/steak juice until fragrant. 
4. Add the beef broth and onion and simmer until the onion is soft, about 5 minutes. 
5. Cook the rice noodles while things simmer.
6. Next, add the steak, rice noodles, bean sprouts, lime juice, 1 tbsp soy sauce and rice vinegar to the wok. Mix it all together and fry for a few minutes.
7. Transfer the stir fry to a bowl, top with desired pho toppings and eat!