Flank Steak Pho with Zucchini Noodles | PC.ca

Flank Steak Pho with Zucchini Noodles

Chopsticks rest by a bowl of broth with zucchini noodles, red beef and veg

PC Zucchini Vegetable Noodles

Flank Steak Pho with Zucchini Noodles

Traditional pho served in restaurants has the beef added to the serving bowls raw, allowing the hea...

Traditional pho served in restaurants has the beef added to the serving bowls raw, allowing the heat from the broth to cook the beef to rare. This is a bit trickier at home – it’s hard to slice the beef thin enough and get the broth hot enough – so we toss the beef right into the saucepan of pho to cook slightly before serving it up.

  • Level: Easy
  • Preparation: 10 mins
  • Ready in: 20 mins
  • Serves: 4
  • Dish Type: Vietnamese
  • Season: Spring
  • Course: Main
  • Main Ingredient: Pho Broth

  • Amount Per Serving

  • Serving Size

    1.5 cups

  • Calories

    190 cal

  • Total Fat

    8 g

  • Saturated Fat

    3 g

  • Sodium

    920 mg

  • Total Carbohydrate

    11 g

  • Dietary Fiber

    4 g

  • Sugars

    4 g

  • Protein

    20 g

Flank Steak Pho with Zucchini Noodles

Chopsticks rest by a bowl of broth with zucchini noodles, red beef and veg

PC Zucchini Vegetable Noodles

  • Amount Per Serving

  • Serving Size

    1.5 cups

  • Calories

    190 cal

  • Total Fat

    8 g

  • Saturated Fat

    3 g

  • Sodium

    920 mg

  • Total Carbohydrate

    11 g

  • Dietary Fiber

    4 g

  • Sugars

    4 g

  • Protein

    20 g

How to make

Ingredients

  • 1 pkg (900 mL)

    PC®Pho Broth

  • 1

    Jalapeño pepper, seeded and thinly sliced

  • 1 cup (250 mL)

    PC®Edamame frozen

  • 1 pkg (340 g)

    PC®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

  • Half

    Lime, cut into wedges

How to make

  • Step 1

    Bring 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 2

    Increase 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 3

    Divide among serving bowls. Sprinkle with basil, cilantro and mint, dividing evenly. Serve with lime wedges.

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