Pho Burrito

Ingredients

• vegetable oil (1 tablespoon)
• onion (1.5 )
• jalapeño pepper (3 )
• beef-flavored pho broth (2 (14 ounce) cans)
• frozen ribeye steak (1 pound)
• thin rice noodles (10 ounces)
• burrito-size flour tortillas (8 )
• chili-garlic sauce (1 (8 ounce) jar)
• bean sprouts (1 (8 ounce) package)
• hoisin sauce (2 tablespoons)
• Thai basil (1 bunch)
• cilantro (1 bunch)
• lime (1 )

Instructions

1. Heat oil in a large saucepan over medium heat. Add onions. Cook and stir until softened, about 5 minutes. Add jalapeños. Cook and stir until dark green, about 5 minutes. Remove from heat.
2. 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.
3. Bring a large pot of water to a boil. Add noodles and cook until tender, 3 to 5 minutes. Drain.
4. Place tortillas on a microwave-safe plate. Heat in the microwave until warm, 20 to 25 seconds.
5. Divide onion and jalapeño mixture, ribeye slices, noodles, chili-garlic sauce, bean sprouts, hoisin sauce, Thai basil, and cilantro among warmed tortillas. Spoon broth on top. Fold opposing edges of tortillas over filling and roll up into burritos. Serve with lime slices.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 448
• fat: 12 g
• sats: 4 g
• carbs: 69 g
• fibre: 5 g
• protein: 15 g
• salt: 1.94 g