Beef Pho-Style Soup
Is it cold where you are? If so, I am so happy to share this warming soup with you all!
Ingredients
- 28 oz28 oz28 oz Beef Broth, (I highly recommend using the Beef Jalepeno Sea Salt Bone Broth by Epic Provisions)
- 1 lb1 lb1 lb Flank Steak, organic and grass-fed
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil
- 1 tsp1 tsp1 tsp Salt
- pinch pinch pinch White Pepper
- 222 Zucchini, medium, spiralized or peeled in thin strips with a veggie peeler
- 1 1-inch pieces1 1-inch pieces1 1-inch pieces Ginger Root, peeled and minced
- 2 whole2 whole2 whole Green Onion (Scallion), minced
- 888 White Mushrooms, thinly sliced
- 5 pieces5 pieces5 pieces fresh Basil, minced
- 555 Mint Leaves, minced
- 5 sprig5 sprig5 sprig Cilantro, minced
- Lime, (wedges)
- Almonds, chopped
Garnishes (optional)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a shallow dish, marinate flank steak in avocado oil and a sprinkle of sea salt and white pepper for at least one hour or overnight.
- Heat a skillet to medium high.
- Add 1 Tbsp of cooking fat (avocado oil, ghee or coconut oil) and allow to melt.
- Place flank steak on the heated skillet and allow to sear for 2 (and up to 4 if you like it well done) min/side.
- Remove from the skillet and allow to cool on a plate. When cool, slice in thin strips (slice against the grain).
- Add broth to a large stock pot and heat to medium.
- Add zucchini, mushrooms, minced ginger and minced scallion.
- When the broth begins to simmer, remove from heat and serve between 4 bowls and top with seared flank steak and garnishes as desired.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Entrées GAPS Gluten Free Grain Free Keto Nightshade Free Paleo Shellfish Free Soups Specific Carbohydrate Diet Sugar FreeThis is our estimate based on online research. | |
Calories: | 374 |
Fat: | 11 g |
Carbohydrates: | 27 g |
Protein: | 39 g |
Cholesterol: | 27 g |
Sodium: | 927 mg |
Fiber: | 13 g |
Sugars: | 1 g |
Calculated per serving. |
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