Directions

1. Preheat your oven to 475 degrees Fahrenheit. Peel the onions and cut into quarters, reserving the skins. Chop the ginger into 4 pieces. Place the ginger and onions on a baking sheet and roast for 25 minutes, turning the onion and ginger over halfway through. Turn off the oven, then place the garlic cloves, whole cloves and star anise on the pan. Return the pan to the cooling oven and toast for another 5 minutes. Carefully transfer the mixture to the KitchenAid® Precise Heat Mixing Bowl.
2. Meanwhile, wash the zucchini and carrot and cut the ends off squarely. Insert the Spiralizer Attachment into your KitchenAid® Stand Mixer according to manufacturer’s instructions. Install the fruit and vegetable skewer along with the small spiralizing blade. Place a plate under the attachment, then affix the zucchini to the skewer. Pull the release lever to push the blade carrier toward the Stand Mixer, aligning the blade core with the center of the vegetable. Plug in the Stand Mixer and set it to speed 6. Repeat the spiralizing process with the carrot.
3. Add the chicken broth and whole coriander seeds to the Precise Heat Mixing Bowl. Insert your Stand Mixer flat beater attachment and set the Stand Mixer to “stir” to break apart the onions. Remove the flat beater and place the cover on the Precise Heat Mixing Bowl. Set the temperature to 220 degrees and set the timer to 45 minutes. After 30 minutes, add the Serrano chilies to the broth. Simmer another 15 minutes, then strain the aromatics out of the broth (alternatively, tie aromatics in cheesecloth for easy removal). Stir in the fish sauce. Taste and add additional fish sauce as needed.
4. Divide the spiralized vegetables and sliced raw beef into four serving bowls. Ladle 1 1/2 cups of broth over the top of each serving to cook the beef and soften the spiralized vegetables. Garnish with sliced scallions, bean sprouts, Thai basil, and mint. Serve with fresh lime wedges for squeezing.