This beef pho is a cheat’s version of pho using a rich beef broth and my favourite cut of beef, scotch fillet (rib eye). Freeze the steaks for 40 minutes so they firm up a little for easy slicing. The steak slices are placed in bowls before serving and hot broth ladled over the top to cook the slices instantly. Perfect for cool weather. Beef Pho with rich beef broth and rib eye 20 mins prep | 40 minutes freeze | 1 hour cookDifficulty: Medium | Serves 4 INGREDIENTS2 onions, peeled and quartered1 thumb size piece of ginger, thickly sliced600g scotch steak (rib eye)2 cinnamon sticks4 whole star anise2 tsp coriander seeds1 tsp black peppercorns1 tsp cloves1 L beef broth1 L water2 carrots, cut into large chunks2 tbs fish sauce1 tbs brown sugar1 tsp salt (to taste)375g dried rice noodles, soaked and drainedToppings to serve: fresh bean sprouts, sliced spring onion, coriander, mint, red onion, lime wedges, Sriracha PREPARATION This recipe was created for Greenlea Butcher Shop.