Beef Pho

Ingredients: 

• 2 tbsp olive oil 
• 500g beef chuck steak, cut into 8cm pieces 
• 1 brown onion, cut into wedges 
• 4 cloves of garlic, diced 
• 1 inch/5cm piece of ginger, diced 
• 2 cinnamon sticks 
• 6 cloves 
• 2 tsp coriander seeds 
• 3 star anise 
• 2 tsp black peppercorns 
• 2 tsp brown sugar 
• 1L salt-reduced beef stock or homemade bone broth
• 3 tbsp fish sauce 

• 200g rice noodles 
• 250g bean sprouts  
• 2 tbsp red chilli, sliced 
• 1 cup of coriander leaves 
• ½ cup mint 
• 2 lemons, cut into wedges  

1. Cut beef into strips, heat saucepan add 1 tbsp olive oil and cook beef over a high heat. Cook beef for 6-8 minutes or until browned, remove from saucepan and add to a slow cooker. 
2. Heat 1 tbsp of olive oil in a saucepan and add garlic, onions, ginger, star anise, cinnamon sticks, peppercorns, coriander seeds and cloves. Cook for 5 minutes and add to the slow cooker.  
3. To the slow cooker add stock, fish sauce and sugar and stir until combined. Cook in the slow cooker on the low setting for a minimum of 8 hours. Once 8 hours has past, remove beef from broth and drain broth to remove all of the spices, onion, garlic and ginger pieces.  
4. Boil water and cook rice noodles as per packet instructions. Drain noodles from boiling water and serve into bowls. Add broth to the bowls and garnish with chilli, bean sprouts, coriander, mint and lemon wedges.