During those sultry summer evenings, you don’t want to be spending hours in a stuffy kitchen coming up with a satisfying recipe for dinner. When you’re looking for simplicity without wanting to compromise on flavour, look no further than this impressive Quick Steak Pho. This super tasty dish can be rustled up in minutes and is guaranteed to leave you smiling and sated.
The key ingredient to this Vietnamese-inspired dish is Tesco Finest 35 Day Salt Dry Aged Aberdeen Angus Ribeye Steak. Expertly prepared by skilled butchers, this cut of steak is specially chosen to guarantee tenderness and flavour. The ribeye is salt dry aged on the bone for 14 days and matured for 35 in total to develop a rich and buttery flavour that works harmoniously with the aromatic broth. Simply pan fry to your liking and rest well for a pleasant char and succulent centre.
Marry the complex flavours of this steak with an umami broth made using Tesco Finest Beef Stock and you’ll create a deeply flavoursome dish in under 20 minutes. This stock has been slowly cooked with onions, sweet carrots and black pepper for a deeper, richer flavour - a mouthwatering foundation for your faux pho. Simmer gently with fresh root ginger and star anise and finish with a pinch of sugar and a splash of fish sauce for a warming soup base that packs a punch.
Once your steak has rested, bring all your ingredients together as big, nourishing bowls and serve alongside a glass of Tesco Finest Chianti Classico DOCG. Bursting with spiced cherries and plums, this medium bodied red is a product of the oldest Chianti vineyards in the region and boasts ripe tannins with a long, intense finish - the perfect accompaniment to the rich marbling of the ribeye. Simply garnish your pho with fresh herbs and lime wedges and tuck into this sumptuous summer supper.
Quick steak pho
Dinner in a dash made simple with a few handy ingredients.
Serves: 2 | Prep: 5 mins | Cook: 10 mins
- 1 pack Tesco Finest 35 Day Salt Dry Aged Aberdeen Angus Ribeye Steak
- Sesame oil for brushing
- 2 x 450ml packs Tesco Finest Beef Stock
- 2 star anise
- 3cm piece root ginger, sliced
- Pinch sugar
- Fish sauce, to taste
- Handful bean sprouts
- 300g pack Tesco Rice Noodles
- Handful fresh herbs (coriander, mint leaves and basil leaves all taste good)
- 1 red/green chilli, sliced to serve
- 2 spring onions, finely sliced
- Crispy fried onions, to serve (optional)
- Lime wedges, for squeezing
Method:
1. Rub the steak with the sesame oil. Heat a non-stick frying pan or griddle pan until hot, then add the steak and fry for 2-3 mins each side (or to your liking). Set aside to rest.
2. Meanwhile, heat the stock in a deep saucepan with the star anise and ginger. Warm gently allowing the aromatics to infuse. Then season with a pinch of sugar and a splash of fish sauce. Add the bean sprouts for a few mins to cook in the broth.
3. Divide the noodles between 2 deep bowls, then pour over the hot stock. Arrange the sliced steak on top, then add herbs, sliced chilli, spring onions, crispy fried onions and lime wedges for squeezing.
