ASIAN BEEF ZOODLE SOUP (WHOLE30)

A quick, flavorful Vietnamese-inspired nood-less pho subs zucchini for rice noodles. So easy, the steak is sliced thin and cooks 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 garlic, minced
2 teaspoons minced fresh ginger
5 cups Beef Bone Broth or Whole30-compliant beef broth
2 tablespoons coconut aminos
2 teaspoons Red Boat fish sauce
1 teaspoon kosher salt
2 medium zucchini
12 ounces boneless beef sirloin steak, thinly sliced across the grain (see Tip)

TOPPINGS:

Fresh basil leaves
Fresh cilantro leaves
Sliced green onion Sliced jalapeño
Lime wedges



DIRECTIONS:

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.
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 1/2 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.
Tip: Freeze the steak for 15 minutes for easier slicing.

NUTRITION INFORMATION

Yield: 4 Servings, Serving Size: 1 1/2 cups

Amount Per Serving:
Smart Points: 4
Points +: 6
Calories: 241
Total Fat: 8.5g
Saturated Fat: g
Cholesterol: 0mg
Sodium: 870.5mg
Carbohydrates: 19.5g
Fiber: 4g
Sugar: 8g
Protein: 23g