Asian Beef Zoodle Soup

A quick, flavorful Vietnamese-inspired soup. Zucchini substitutes for rice noodles. The steak is sliced thinly and cooks in less than a minute in the ginger-garlic beef broth. Top this with fresh lime, basil, cilantro, jalapeno and scallions and you have one tasty faux pho!

Ingredients:

-1 tablespoon coconut oil

-1 small onion (halved and thinly sliced)

-6 ounces fresh shiitake mushrooms (stemmed and sliced)

-2 cloves minced garlic

-2 teaspoons minced fresh ginger

-5 cups beef broth

-2 tablespoons coconut aminos or soy sauce

-2 teaspoons fish sauce

-1 teaspoon salt

-2 medium zucchini

-12 ounces boneless beef sirloin steak (thinly sliced across the grain)

-Fresh basil leaves

-Fresh cilantro leaves

-Sliced green onion

-Sliced jalapeño

-Lime wedges

Method:

• 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 or soy sauce, fish sauce, and salt.

• Bring to a boil; reduce the heat to medium-low and simmer, uncovered, for 5 minutes.

• Meanwhile, use a spiralizer (or julienne peeler) to cut the zucchini lengthwise into long, thin strands (or use a regular vegetable peeler to cut the zucchini lengthwise into thin ribbons).

• Add the zucchini noodles to the simmering soup and cook until just tender, about 1 ½ 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.

• Makes 4 servings; count each serving as 3 proteins.

  Recipe courtesy of skinnytaste.com