Asian Beef Zoodle Soup
A sneak peek recipe from Cooking Whole30.
Servings 4
Ingredients
- 2 tablespoons coconut oil
- 6 ounces fresh shiitake mushrooms stemmed and sliced
- 1 small onion halved and thinly sliced
- 2 cloves garlic minced
- 2 teaspoons fresh ginger minced
- 5 cups Beef Bone Broth (page 285) or Whole30-compatible beef broth
- 2 tablespoons coconut aminos
- 2 teaspoons Red Boat fish sauce
- 1 teaspoon salt
- 2 medium zucchinis
- 12 ounces boneless beef sirloin steak thinly sliced across the grain (see Tip)
Toppings
- Lime wedges
- fresh Thai basil leaves
- fresh cilantro leaves
- green onions, sliced
- jalapeños, sliced
Instructions
- 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 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). Add the zucchini noodles to the simmering soup and cook until just tender, about 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.