2 August, 2017
Pho
Pho
Serves: 2 serves or 4 Bariatric portions
Ingredients:
- 2 cups salt reduced beef stock
- 1 beef stock cube
- 4 garlic cloves, finely diced
- 1 & 1/2cm fresh ginger, finely diced
- 1 cinnamon stick
- 2 star anise
- 2 teaspoons fish sauce
- 2 teaspoons lime juice
- 100g eye fillet steak, thinly sliced
- 3 broccolini stalk, sliced
- 2 mushrooms, thinly sliced
- 1 small carrot, julienne
- 1/2 small zucchini, juienne
- 1/4 red capsicum, thinly sliced
Method:
- Place the stock, stock cube, garlic, ginger, cinnamon stick and star anise in a slow cooker bowl and cook on LOW for 4 hours
- Remove the cinnamon and star anise
- Add in the vegetables, fish sauce and lime juice to the slow cooker and cook on LOW for another 30 minutes
- Add in the thinly sliced eye fillet to the slow cooker bowl and allow to sit for 5 minute to just cook through the meat
- Serve topped with fresh chilli and coriander
Nutritional Value per Bariatric portion:
- Calories: 112
- Total fats: 4.1g
- Total carbohydrates: 10.4g
- Sugars: 2.7g
- Protein: 10.7g
Recipe Notes:
- For non Bariatric portions serve with rice noodles in the bottom of each bowl
- Store covered in the fridge for a maximum of 2 days
- This recipe is freezer friendly to be consumed within 6 months but best served fresh.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.