Description
A quick, flavorful Vietnamese-inspired nood-less pho subs zucchini for rice noodles. So easy, the steak is sliced thin and cooks less than a minute in the ginger-garlic beef broth. Top this with fresh lime, basil, cilantro, jalapeno and scallions and you have one tasty faux pho!
Yield: 4Servings | Serving Size: 11/2 cups
Ingredients
1tablespooncoconut oil
1smallonion, halved and thinly sliced
6ouncesfresh shiitake mushrooms, stemmed and sliced
2clovesgarlic, minced
2teaspoonsminced fresh ginger
5cupsBeef Bone Broth or Whole30-compliant beef broth
2tablespoonscoconut aminos
2teaspoonsRed Boat fish sauce
1teaspoonkosher salt
2medium zucchini
12ouncesboneless beef sirloin steak, thinly sliced across the grain (see Tip)
TOPPINGS:
Fresh basil leaves
Fresh cilantro leaves
Sliced green onion Sliced jalapeño
Lime wedges
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 spiralizer (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 1 1/2 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.
Last Step:
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