Whole30 Asian Beef Zoodle Soup

Name: Whole30 Asian Beef Zoodle Soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 tbsp. coconut oil; 6 oz. fresh shitake mushrooms; 1 small onion; 2 tsp. minced fresh ginger; 5 c. beef bone broth; 2 tbsp. coconut aminos; 2 tsp. Red Boat fish sauce; 1 tsp. salt; 2 medium zucchini; 12 oz. boneless beef sirloin steak; fresh Thai basil leaves (optional); fresh cilantro (optional); sliced green jalapenos (optional); sliced green onions (optional); lime wedges (optional)

Perfect for cool winter days.

By Melissa MatthewsPublished: Dec 17, 2018 5:35 PM EST

Jump to recipe

Houghton Mifflin Harcourt

Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

10 mins

Total Time:

25 mins

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Ingredients

2 Tbsp. coconut oil
6 oz. fresh shitake mushrooms
1 small onion
2 tsp. minced fresh ginger
5 c. beef bone broth
2 Tbsp. coconut aminos
2 tsp. Red Boat fish sauce
1 tsp. salt
2 medium zucchini
12 oz. boneless beef sirloin steak
fresh Thai basil leaves (optional)
fresh cilantro (optional)
sliced green jalapenos (optional)
sliced green onions (optional)
lime wedges (optional)

Directions

1. Step 1In 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.
2. Step 2 Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the broth, coconut aminos, fish sauce, and salt.
3. Step 3Bring to a boil; reduce the heat to medium-low and simmer, uncovered, for 5 minutes.
4. Step 4Meanwhile, use a spiral slicer 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).
5. Step 5Add the zucchini noodles to the simmering soup and cook until just tender, about 2 minutes.
6. Step 6Add 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.