Beef Pho-Style Soup (Edit recipe)

Is it cold where you are? If so, I am so happy to share this warming soup with you all!

1 hour and 20 minutes

15 minutes to 20 minutes

Difficulty:

Intermediate

This 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.

by Sarah Steffens

View original recipe

Serves: 4

Ingredients

28 oz Beef Broth, (I highly recommend using the Beef Jalepeno Sea Salt Bone Broth by Epic Provisions)
1 lb Flank Steak, organic and grass-fed
2 Tbsp Avocado Oil
1 tsp Salt
pinch White Pepper
2 Zucchini, medium, spiralized or peeled in thin strips with a veggie peeler
1 1-inch pieces Ginger Root, peeled and minced
2 whole Green Onion (Scallion), minced
8 White Mushrooms, thinly sliced

Garnishes (optional)

5 pieces fresh Basil, minced
5 Mint Leaves, minced
5 sprig Cilantro, minced
Lime, (wedges)
Almonds, chopped

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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.