Keto Southeast Asian Beef Soup
3.0g
Net Carbs
23.7g
Protein
10.3g
Fat
1.8g
Fiber
212
Calories
Cooking tip: Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.
Ingredients:
- 2 teaspoons Anise Seed
- 2 cups Frozen Chopped Spinach
- 4 cups Beef Broth, Bouillon or Consomme
- 2 tablespoons Fish Sauce
- 1 tablespoon Tamari Soybean Sauce
- 2 slices (1" dia) Ginger
- 1/2 cup Mung Beans (Mature Seeds, Sprouted)
- 16 ounce boneless, raw (yield after cooking) Steak
- 1 tablespoon Peppermint (Mint)
- 4 cups Chicken Broth, Bouillon or Consomme
- 2 teaspoons Garlic
- 1 teaspoon Cinnamon
- 1 tablespoon Cilantro, fresh, chopped
- 2 teaspoons No Calorie Sweetener
- 6 ounces Chinese Cabbage (Bok-Choy, Pak-Choi)
Directions:
You will need 2 whole star anise for this recipe (anise seeds may be substituted).
- Pour broths into a 5-quart stockpot. Add garlic, ginger, star anise, cinnamon stick, fish sauce, soy sauce and sugar substitute. Bring to a boil over high heat. Reduce heat and simmer 20 minutes.
- Strain broth through a fine sieve. Discard solids and return broth to stockpot; bring to a boil over medium-high heat. Thinly slice the beef into 6 portions of 2-3 slices for each serving.
- Add bok choy and bring to a boil; reduce heat to medium-low and cook 5 minutes. Stir in frozen greens and bean sprouts. Add beef to surface of soup and push down with a slotted spoon; do not stir.
- Poach beef in the simmering broth 3 to 5 minutes (3 minutes for medium-rare, 4 minutes for medium, 5 minutes for medium-well).
- Divide beef between 6 serving bowls; ladle broth and vegetables over beef. Sprinkle each with cilantro and mint and serve.
