Low Carb Asian Beef And Spinach Soup Recipes

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LOW CARB ASIAN BEEF AND SPINACH SOUP



Low Carb Asian Beef and Spinach Soup image

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

1 tbs sesame oil
2 tbs soy sauce or tamari
1 tsp garlic paste or minced garlic
4 green onions, finely chopped
1 lb steak
salt and pepper
14.5 oz can beef broth
8 oz water
4 oz fresh baby spinach
2 eggs, beaten
toasted sesame seeds, for garnish

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



Vietnamese Beef and Spinach Soup image

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

1 lb fresh spinach, stalks removed
6 ounces lean steak fillets, cut into thin slices about 2in long
2 shallots, finely sliced
3 garlic cloves, finely chopped
3 tablespoons fish sauce
fresh ground black pepper
5 cups chicken broth
1 tablespoon lemon juice
1 teaspoon sugar
1 small red chili pepper, deseeded and chopped

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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