LOW CARB ASIAN BEEF AND SPINACH SOUP
This low carb Asian beef and spinach soup is perfect for a filling lunch or appetizer!
Provided by Georgina @StepAwayFromTheCarbs
Categories Low Carb Lunch
Time 25m
Number Of Ingredients 11
Steps:
- Heat the sesame oil in a large pan then add soy sauce, garlic paste and green onions.
- Meanwhile, season the steak with salt and pepper and cook it on a griddle pan until cooked medium-rare.
- As the steak cooks, add beef broth and water to the first pan. Bring to the boil, then add baby spinach.
- Remove the steak and let rest.
- Beat the eggs in a small cup or bowl, then add them to the soup while stirring constantly.
- Slice the steak into small pieces, trimming off any excess fat. Add it to the soup then serve into bowls. Garnish with toasted sesame seeds.
Nutrition Facts : Calories 651 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 302 milligrams cholesterol, Fat 44 grams fat, Fiber 2 grams fiber, Protein 57 grams protein, SaturatedFat 16 grams saturated fat, ServingSize Half the recipe, Sodium 1999 grams sodium, Sugar 1 grams sugar
VIETNAMESE BEEF AND SPINACH SOUP
Peppery spinach, tender beef fillet and a flavoursome broth make Ken Hom's quick to cook Vietnamese Soup a sensation. This light soup is typical of the subtle cuisine of Vietnam. It is easy to make, and many of the steps can be done in advance.
Provided by English_Rose
Categories Clear Soup
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pan of salted water to the boil and blanch the spinach leaves for a few seconds until they are just wilted. Drain well and refresh in cold water to prevent further cooking. Drain again, squeezing out excess water.
- Combine the steak strips with the shallots, garlic, 1 tablespoon of fish sauce and a grinding of black pepper, and then set aside.
- Just before you are ready to eat, bring the chicken broth to a simmer in a large saucepan and stir in the remaining fish sauce, together with the lemon juice, sugar and chili.
- Stir in the blanched spinach and the beef, with its marinade.
- Bring the soup back to simmering point; add another good grinding of black pepper and serve at once.
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