How To Make Asian Beef Zoodle Soup
This beef zoodle soup is an Asian-inspired dish, made with zucchini as noodles and tender beef, all simmered in a flavorful gingery broth.
Serves:
Ingredients
- 1tbspcoconut oil
- 1small onion,halved, thinly sliced
- 6ozfresh shiitake mushrooms,stemmed, sliced
- 2garlic cloves,minced
- 2tspfresh ginger,minced
- 5cupsbeef bone broth
- 2tbspcoconut aminos
- 2tspRed Boat fish sauce
- 1tspkosher salt
- 2medium zucchini
- 12ozbeef sirloin steak,boneless, thinly sliced across the grain
For Toppings:
- fresh basil leaves
- fresh cilantro leaves
- green onion,sliced
- jalapeño,sliced
- lime wedges
Instructions
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In a large pot, heat the coconut oil over medium heat. Add the onion and cook for about 2 minutes, stirring, until softened.
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Add the mushrooms and cook, stirring, for about 3 minutes. Add the garlic and ginger and cook, stirring for about 30 seconds, until fragrant. Add the broth, coconut aminos, fish sauce, and salt.
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Bring to a boil, then reduce the heat to medium-low. Simmer, uncovered, for 5 minutes.
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Use a spiralizer or julienne peeler to cut the zucchini lengthwise into long, thin strands. Alternatively, use a regular vegetable peeler to cut the zucchini lengthwise into thin ribbons.
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Add the zucchini noodles to the simmering soup, then cook for about 1½ minutes until just tender.
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Add the sliced steak and simmer for 30 to 60 seconds until just cooked.
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Ladle the soup into bowls, serve with the toppings of choice, and enjoy!
Nutrition
- Calories: 267.65kcal
- Fat: 16.26g
- Saturated Fat: 7.95g
- Monounsaturated Fat: 5.50g
- Polyunsaturated Fat: 0.64g
- Carbohydrates: 11.38g
- Fiber: 2.91g
- Sugar: 6.19g
- Protein: 19.82g
- Cholesterol: 66.34mg
- Sodium: 944.66mg
- Calcium: 64.68mg
- Potassium: 745.10mg
- Iron: 2.10mg
- Vitamin A: 39.92µg
- Vitamin C: 24.18mg
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