Five-Spice Beef, Butternut Squash, and Swiss Chard Pho
- 2 cups small whole-grain pasta, such as fusilli or farfalle
- 4 large eggs
- 6 cups low-sodium chicken or vegetable broth
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon tamari
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon honey
- 1/2 teaspoon five-spice powder
- 1/2 chopped fresh chile
- 1 tablespoon grated fresh ginger
- 1 garlic clove, crushed
- 2 cups peeled, seeded, and thinly sliced butternut squash
- 1 pound flank steak, sliced very thinly against the grain
- 1 bunch Swiss chard, greens only, shredded
- 2 teaspoons sesame seeds
- 2 whole hot chiles, halved lengthwise, for garnish
- Bring two pots (one small, one large) of water to a boil. In the large pot cook pasta according to package directions; drain and divide among bowls. In the small pot boil eggs for 6 minutes. Drain and rinse with cold water. Carefully peel eggs and set aside.
- Rinse and dry the large pot. In it bring broth, oil, tamari, vinegar, honey, five-spice powder, chopped chile, ginger, and garlic to a boil. Add squash, reduce to a simmer, cover, and cook until tender, 8 to 10 minutes. Add beef and cook until desired doneness, 1 to 2 minutes for medium. Using a slotted spoon, divide beef and squash among bowls. Add Swiss chard to broth and cook until wilted, about 1 minute. With a slotted spoon, add chard to bowls. Return broth to a boil and then ladle it over the bowls.
- Slice eggs in half and place in bowls, sprinkle with sesame seeds, and garnish each with a chile half.
Per serving: 532 kcal cal., 22 g fat (6 g sat. fat), 46 g carb., 7 g fiber, 41 g pro.. Percent Daily Values are based on a 2,000 calorie diet