Ingredients
8
8 servings
- •1 tablespoon vegetable oil
- •1 ½ onion, thinly sliced
- •3 jalapeno peppers, thinly sliced
- •2 (14 ounce) cans beef-flavored pho broth
- •1 pound frozen ribeye steak, thinly sliced
- •10 ounces thin rice noodles (vermicelli-style)
- •8 burrito-size flour tortillas
- •1 (8 ounce) jar chili-garlic sauce
- •1 (8 ounce) package bean sprouts
- •2 tablespoons hoisin sauce, or to taste
- •1 bunch Thai basil
- •1 bunch cilantro
- •1 lime, sliced
Instructions
- Heat oil in a large saucepan over medium heat. Add onions; cook and stir until softened, about 5 minutes. Add jalapenos; cook and stir until dark green, about 5 minutes. Remove from heat.
- Heat broth in a saucepan over medium-high heat. Cook batches of ribeye slices in hot broth until medium-rare, 10 to 20 seconds per batch.
- Bring a large pot of water to a boil. Add noodles; cook at a boil until tender, 3 to 5 minutes. Drain.
- Place tortillas on a microwave-safe plate. Heat in the microwave until warm, 20 to 25 seconds.
- Divide onion and jalapeno mixture, ribeye slices, noodles, chili-garlic sauce, bean sprouts, hoisin sauce, Thai basil, and cilantro among warmed tortillas. Spoon a small amount of broth on top. Fold opposing edges of tortillas over filling and roll up into burritos. Serve with lime slices.
Nutritional Facts
Per 8 servings
- Calories: 448
- Carbohydrate: 69g
- Fat: 12g
- Fiber: 5g
- Protein: 15g
- Sugar: 6g
Related Recipes
Spicy Beef Burritos
How to Make Homemade Pho (Authentic)
Shrimp Pho
Freezer-Prep Breakfast Burritos
Beef Pho
Chicken Pho
Phyl's Salsa
Chili with Chorizo and Chocolate
Fabulous Wet Burritos
Authentic Oxtail Pho
Burrito-Stuffed Chicken Rollups
