Is it cold where you are? It is chilly in L.A. so I am happy to share this warming soup with you all!
Tip: When making soup I often make my own broth but since @Epicbar has launched the most delicious broths sold in many health food stores, I use it as often as possible. It tastes amazing and supports a healthy gut and happy body. And it saves time! Essential during the full holiday season.
BEEF PHO-STYLE SOUP (serves 4)
28 ounces of beef broth (I highly recommend using the Beef Jalepeno Sea Salt Bone Broth by @epicbar)
1 lb. of organic, grass-fed flank steak
2 Tbs. of avocado oil
1 tsp. of sea salt
Dash of white pepper
2 medium zucchini, spiralized or peeled in thin strips with a veggie peeler
1″ of fresh ginger, peeled and minced
2 whole scallions, minced
8 mushrooms, thinly sliced
5 fresh basil leaves, minced
5 fresh mint leaves, minced
5 sprigs of fresh cilantro, minced
Fresh lime wedges
In a shallow dish, marinate flank steak in avocado oil and a sprinkle of sea salt and white pepper for at least one hour or overnight.
Heat a skillet to medium high.
Add 1Tbs. of cooking fat (avocado oil, ghee or coconut oil) and allow to melt.
Place flank steak on the heated skillet and allow to sear for 2 (and up to 4 if you like it well done) min/side.
Remove from the skillet and allow to cool on a plate. When cool, slice in thin strips (slice against the grain).
Add broth to a large stock pot and heat to medium.
Add zucchini, mushrooms, minced ginger and minced scallion.
When the broth begins to simmer, remove from heat and serve between 4 bowls and top with seared flank steak and garnishes as desired.
Have you used @epicbar broths yet? If so, how? Please share, I love learning from you all!