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 multi-cooker; set to Sauté-Normal. Add flank 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.
*Freeze steak 30 minutes for easier slicing.
- 10 g Fat
- 48 mg Cholesterol
- 611 mg Sodium
- 54 g Carbohydrates
- 2 g Fiber
- 4 g Sugars
- 2 g Added Sugars
- 29 g Protein
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Nutritional Information
- 10 g Fat
- 48 mg Cholesterol
- 611 mg Sodium
- 54 g Carbohydrates
- 2 g Fiber
- 4 g Sugars
- 2 g Added Sugars
- 29 g Protein
Directions
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 multi-cooker; set to Sauté-Normal. Add flank 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.
*Freeze steak 30 minutes for easier slicing.