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Beef-Barley Pho




Source of Recipe


Cooking Light-7/02






List of Ingredients



• 2 cups sliced onion
  
• 4 (1/8-inch) slices unpeeled fresh ginger
  
• 5 cups low-salt beef broth
  
• 2 tablespoons sugar
  
• 2 tablespoons fish sauce
  
• 5 star anise
  
• 3 whole cloves
  
• 4 cups water
  
• 1/2 cup uncooked pearl barley
  
• cooking spray
  
• 3 (4 ounce) beef tenderloin steaks, trimmed
  
• 1 cup bean sprouts
  
• 1/2 cup vertically sliced onion
  
• 1/2 cup chopped green onions
  
• 12 fresh basil leaves
  
• 4 lime wedges
  
• chopped seeded serrano chilies, optional
  






Instructions



1. Combine 2 cups onion and ginger in a heavy skillet over high heat. Cook 4 minutes or until charred, stirring often. Remove from heat. Combine onion mixture, broth, and next 4 ingredients (broth through cloves) in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Drain broth mixture through sieve into a large bowl, reserving liquid; discard solids. Return broth to pan; set aside.
   
2. Bring water to a boil in a large saucepan. Add barley. Cover, reduce heat, and simmer 35 minutes or until done. Drain.
   
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add steaks; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; cut steaks diagonally across grain into thin slices.
   
4. Bring broth to a boil. Spoon 1/2 cup barley into each of 4 bowls, and ladle 2/3 cup boiling broth over barley. Divide beef, bean sprouts, 1/2 cup onion, green onions, and basil evenly among bowls. Serve with lime wedges and chilies (if desired).
   
5. Yield: 4 servings. 315 cal, 8.2g fat, 28g pro, 31.2g carb, 5.2g fiber, 54mg chol, 3.9mg iron, 787mg sod, 32mg calc.