Ginger Beef Soup
3/27/16
WRITTEN BY: Sara Jensen

We will eat anything out of bowls, it’s almost a problem. There something so satisfying about eating this way. It evokes a nice cozy feeling when you sit down for dinner. This soup 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 (check on Amazon, also sold as “Miracle Noodles”)
  • Shiitake mushrooms
  • Sesame oil
  • Sesame seeds
  • Spinach (not baby, that gets sooooooo slimy)

PREPARATION

  1. In a blender put 4 cloves of garlic, 1 tablespoon of ginger, 1/2 cup coconut aminos and salt and pepper, to taste. Blend. Pour over 2 pounds of flank steak and marinate for a few hours. You can also chop the broccolini and mushrooms earlier in the day or the night before so that you have less work to do at dinner time.
  2. In a pot, add a bit of oil, olive, coconut…whatever your favorite is, 2 tablespoons ground ginger, 2 whole sliced shallots, cook these over a medium heat until the shallots are soft.
  3. Add in 8 cups beef broth.
  4. Let that heat up while you turn on the grill (or cook the beef in a cast iron skillet).
  5. Put the meat on the grill/in the pan.
  6. Chop the broccoli/broccolini into 1″ size pieces or florets if it’s big broccoli.
  7. Slice the Shiitake mushrooms.
  8. In a pan put some cooking oil of your choosing.
  9. Put a few TB of coconut aminos in the pan, warm it up, put the cashews in. Don’t be afraid to really brown those cashews in the aminos, coat them and get them a little glassy looking, like candy. Remove the nuts; try to make them cool on an even layer somewhat separated or else you’ll end up with big nut balls.
  10. Put a little cooking oil into the same pan, scrape up those tasty brown bits from the bottom of the pan and add the those beautiful slices of mushrooms, take out of the pan, add a bit of sesame oil and cook the spinach in that, remove the spinach.
  11. When your broth is nice and hot–and all the fixings for your soup are ready the steak should be ready.
  12. Remove the steak from the grill/pan and let sit for 5 minutes. This locks in the juices.
  13. Remove the shirataki noodles from the bags. Do not be afraid. I was super grossed out at first these noodles need to be loved–you can’t eat them plain, well you can, but I personally wouldn’t. Put a 1 packet of noodles in each bowl of soup you plan to serve. These noodles are basically “cooked”.
  14. Now, throw the broccolini in the broth let is cook for a minute but let it stay crunchy.
  15. Spoon the broth and broccoli over the noodles, arrange the rest of the toppings on the soup, slice the steak, and sprinkle sesame seeds or gomasio on top.

Yields: 4 bowls

Prep time: 15 minutes

Cook time: 15 minutes

Per serving: 12 g carbohydrates

Sara Jensen

Sara's son Henry was diagnosed with Type 1 at the age of 5 in 2013. Sara is both the Creative Director for Genevieve Gorder and Beyond Type 1. She has worked for Kramer Design Group in NYC and worked with a vast array of clients over the past 15 years. She is passionate about foster adoption, Type 1, good food and humor. She lives on a tiny island in the middle of a big ocean.