Vietnamese-Style Beef & Noodle Broth

Preparation

1. Heat oil in a Dutch oven or soup pot over high heat. Add beef and cook, stirring often, until just cooked, about 2 minutes. Transfer to a plate using tongs, leaving the juices in the pot.
2. Add bok choy to the pot and cook, stirring, until wilted, about 2 minutes. Add broth and water, cover and bring to a boil. Add noodles and soy sauce; simmer until the noodles are soft, about 4 minutes.
3. Return the beef to the pot and cook until heated through, 1 to 2 minutes more. Ladle into bowls and sprinkle with bean sprouts and basil. Serve hot.

Tips

1. If you have a little extra time before dinner, put the flank steak in the freezer for about 20 minutes to help make it easier to slice thinly.

Per serving: 235 calories; 8 g fat (3 g saturated fat, 3 g mono unsaturated fat); 33 mg cholesterol; 19 g carbohydrates; 22 g protein; 1 g fiber; 209 mg sodium; 451 mg potassium

Nutrition Bonus: Vitamin A (40% daily value), Zinc (27% dv), Vitamin C (25% dv).

Exchanges: 1 starch, 1 vegetable, 2 1/2 very lean meat

Contributed by: EatingWell.com

Inspired by pho—traditional Vietnamese soup—this one-pot meal is garnished with crunchy mung bean sprouts and chopped fresh basil. You could also serve it with lime wedges and a bottle of Asian chile sauce, such as sriracha, on the side.