Rare Steak & Meatballs Recipe

Char aromatics

Place the halved onion and smashed ginger directly over an open flame or under a hot broiler. Char until blackened in spots, about 5–7 minutes, turning occasionally. Remove and set aside.

Toast spices

In a dry skillet over medium heat, toast star anise, cinnamon stick, cloves, cardamom pods, and black peppercorns for 2–3 minutes until fragrant. Be careful not to burn them.

Combine broth and aromatics in a large pot: add 8 cups beef broth, 2 cups water, charred onion, smashed ginger, and toasted spices. Bring to a gentle simmer over medium-high heat.

Season the simmering broth with 3 tablespoons fish sauce, 1 teaspoon rock sugar (or brown sugar), and 1 teaspoon salt. Reduce heat to low and allow the broth to gently simmer, partially covered, for 30–40 minutes to let flavors meld. Skim any foam or excess fat from the surface occasionally.

After simmering, strain the broth through a fine-mesh sieve into a clean pot or bowl, discarding solids. Keep the strained broth warm over very low heat while you prepare other components.

Prepare meatball mixture: in a medium bowl, add 1 lb ground beef, 2 tsp minced garlic, 1 finely minced shallot, 1 tablespoon fish sauce, 1 teaspoon soy sauce, 1 teaspoon sugar, 1/4 tsp baking soda, 1 teaspoon cornstarch, 1/2 tsp salt, and 1/4 tsp ground black pepper. Mix gently but thoroughly until combined and tacky (about 1–2 minutes). Overworking is not necessary but ensure even distribution of seasonings.

Shape into meatballs: with damp hands, form the mixture into uniform 1 1/4-inch (about 1–1.5 tbsp) meatballs. You should get approximately 18–22 meatballs depending on exact sizing.

Sear meatballs: heat 2 tablespoons neutral oil in a skillet over medium-high heat. Add meatballs in a single layer, without overcrowding. Brown on all sides, about 2–3 minutes per side, turning carefully with tongs. They do not need to be cooked through; you are developing color. Remove browned meatballs and transfer to a plate.

Finish in broth: gently slide the seared meatballs into the simmering strained broth. Simmer gently for 8–10 minutes until meatballs are cooked through. Keep broth at a gentle simmer to avoid breaking up the meatballs.

Prepare rice noodles: follow package instructions — usually soak or blanch. For dried medium-width pho noodles: soak in hot (not boiling) water for 6–8 minutes until pliable, then drain. Alternatively, briefly blanch in boiling water for 30–45 seconds until just tender. Rinse under cool water to stop cooking. Toss with 1 tsp vegetable oil to prevent sticking and set aside.

Thinly slice steak: if not already thin, partially freeze steak for 20–30 minutes to firm it, then slice across the grain into very thin slices (paper-thin is best). Lightly toss slices with 1 tsp soy sauce to season.

Assemble bowls and cook steak rare: divide noodles among serving bowls. Bring the broth with meatballs back up to a gentle simmer. Place the thin raw steak slices on top of the noodles in each bowl (the heat of the broth will cook them). Ladle very hot broth and meatballs over the steak and noodles so the steak reaches rare (pink center) in about 15–30 seconds. If you prefer slightly more done, pour and cover for 45–60 seconds.

Top each bowl with bean sprouts, Thai basil, cilantro (if using), sliced green onions, and thinly sliced jalapeño or bird's eye chili to taste.

Serve with lime wedges, hoisin sauce, and sriracha on the side so diners can adjust flavor. Squeeze lime over bowl and add sauces as desired.

Final checks: taste broth and adjust seasoning with additional fish sauce or salt if needed. Serve immediately while broth is very hot so the steak stays rare and tender.