7 Feb 2021

Asian Beef Zoodle Soup

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Asian Beef Zoodle Soup

This Whole30 take on Vietnamese pho subs in zucchini noodles for the classic rice noodles but features the same flavorful ginger-garlic beef broth and toppings - Thai basil, cilantro, sliced green onion, jalapeno, and lime wedges - so you can customize it to your taste.

Ingredients

  • 2 tbsp coconut oil
  • 1 small onion halved and thinly sliced
  • 6 oz fresh shitake mushrooms stemmed and sliced
  • 2 cloves garlic minced
  • 2 tsp fresh ginger minced
  • 5 cups beef bone broth
  • 2 tbsp coconut aminos
  • 2 tsp Red Boat fish sauce
  • 1 tsp salt
  • 2 medium zucchini spiralized
  • 12 oz boneless beef sirloin stick thinly sliced against the grain (see Tip)

Toppings

  • fresh Thai basil leaves
  • fresh cilantro leaves
  • sliced green onion
  • sliced jalapeno
  • lime wedges

Instructions

  • In a large pot, heat the coconut oil over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes.
  • Add the mushrooms and cook, stirring, for about 3 minutes.
  • Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds.
  • Add the broth, coconut aminos, fish sauce, and salt. Bring to a boil; reduce the heat to medium-low and simmer, uncovered, for 5 minutes.
  • Add the zucchini noodles to the simmering soup and cook until just tender, about 2 minutes.
  • Add the sliced steak and simmer until just cooked, 30 to 60 seconds. Ladle the soup into bowls and serve with the toppings of your choice.

Notes

TIP: Freeze the steak for 15 minutes for easier slicing.
From The Whole30 Cookbook by Melissa Hartwig (page 30)

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