A Bowl of Comfort: Low-Carb Ginger Beef Soup

There’s something so satisfying about eating out of bowls. It evokes a nice cozy feeling when you sit down for dinner. This low-carb, ginger beef soup recipe combines a lot of our favorite things all in one. You can easily sub the meat out for tofu or just double up on the nuts to get your protein.

Ingredients

• Beef broth or vegetable broth if you don’t want to eat meat
• 1 1/2 lbs flank steak (or more, depending on how much you want!)
• 2 bunches of broccolini or regular broccoli
• 2 shallots
• 1 cup raw cashews
• Coconut aminos
• Fresh ground ginger
• 2 cloves garlic
• Shirataki noodles
• Shiitake mushrooms
• Sesame oil
• Sesame seeds
• Spinach (not baby, that gets sooooooo slimy)

Instructions

1. Blend 4 garlic cloves, 1 tbsp ginger, ½ cup coconut aminos, salt, and pepper. Pour over 2 lbs flank steak and marinate for a few hours.
2.  In a large pot, sauté 2 tbsp ground ginger and 2 sliced shallots in oil over medium heat until soft. Add 8 cups beef broth and let simmer.
3.  Grill or sear marinated steak in a cast iron pan. Let rest 5 minutes before slicing.
4.  Brown cashews in a pan with coconut aminos; set aside.
5.  Sauté sliced shiitake mushrooms, then wilt spinach with sesame oil in the same pan.
6.  Lightly cook chopped broccolini in the broth until just tender.
7.  Add shirataki noodles to bowls.
8.  Pour hot broth and broccolini over noodles.
9.  Top with steak slices, mushrooms, spinach, and cashews. Sprinkle with sesame seeds or gomasio.

Yields: 4 bowls

Prep time: 15 minutes

Cook time: 15 minutes

Per serving: 12 g carbohydrates