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Multi-Cooker Flank Steak Pho

Multi-Cooker Flank Steak Pho

Prep: 20 minutes plus pressurizing
Cook: 30 minutes
Serves: 8

  • 1 garlic bulb, halved crosswise
  • ½ large white onion, chopped
  • 3 tablespoons chopped fresh ginger
  • 1 cinnamon stick
  • 1 teaspoon whole cloves
  • ½ teaspoon coriander seeds
  • 8 cups unsalted beef stock
  • 2 teaspoons fish sauce
  • 1 package (8 ounces)
  • brown rice stir-fry noodles
  • 1 pound flank steak*, very thinly sliced against the grain
  • 2 cups chopped bok choy
  • 1 cup bean sprouts


  1. Preheat 5-quart multi-cooker on Sauté-Normal; spray with cooking spray. Add garlic, onion and ginger; cook 5 minutes or until starting to brown, stirring occasionally. Stir in cinnamon stick, cloves and coriander; cook 2 minutes or until fragrant, stirring occasionally. Add stock, fish sauce and 4 cups water. Place lid on multi-cooker and close pressure valve to seal; pressure cook on high 20 minutes.
  2. Prepare noodles as label directs.
  3. Quick release pressure; remove lid. Strain stock mixture through fine-mesh strainer; discard solids. Return stock mixture to multicooker; set to Sauté-Normal. Add fl ank steak; cook 3 minutes. Stir in salt and pepper to taste. Makes about 10 cups.
  4. Serve noodles topped with broth mixture, bok choy, bean sprouts and herbs. Makes about 14 cups.

Per serving (3½ cups): 426 Calories, 10g Fat (4g Saturated), 48mg Cholesterol, 611mg Sodium, 54g Carbohydrates, 2g Fiber, 4g Sugars, 2g Added Sugars, 29g Protein

Chef Tips: Recipe can be customized with your favorite vegetables, herbs and sauces such as shaved carrots, sliced green onions, sliced jalapeño peppers, chopped fresh herbs (basil, cilantro, mint), chili garlic sauce, hoisin, reduced sodium soy sauce and/or sriracha.

*Freeze steak 30 minutes for easier slicing.

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