In a large saucepan bring the stock, star anise, cinnamon quill, ginger, garlic, fish sauce and brown sugar to the boil. Turn down the heat and simmer for 10-12 minutes or until flavours infuse. Use a slotted spoon to remove all the solids. Keep broth warm over a medium-low heat.
Meanwhile, cook bok choy and broccoli in a saucepan of boiling water for two minutes. Drain and divide between two serving bowls.
Slice the beef as thinly as possible and add to the bowls. Pour over the hot broth (this will cook the beef) and top with chilli, lime and peanuts.
TIP - You can add 50g rice noodles to this recipe. If using rice noodles, simply prepare according to packet instructions. Once cooked, divide between the two serving bowls before adding the broth.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||1.5|
|Bread & Cereals||0|
|Healthy Fats & Oils||1|
|Total fat||13 g|
|- Saturated fat||4.3 g|
|Total carbohydrates||12.7 g|
|- Total sugars||8.9 g|