Whole30 Approved Beef Noodle Soup

Inspired by traditional Vietnamese pho, try this Whole30 approved recipe for starch-less beef noodle soup.

Brodo beef noodle soup recipe

 

INGREDIENTS – FOR THE BROTH

  • 2 inch piece of fresh ginger, sliced in half lengthwise
  • 1 star of star anise
  • 1 large shallot, peeled and sliced in half lengthwise
  • 1 piece clove
  • 1 cinnamon stick
  • Juice of one lime
  • 1.5 Tablespoons of fish sauce
  • 1 22oz container of Brodo beef broth

INGREDIENTS – FOR THE GARNISHES

  • 1 green Thai chili, thinly sliced
  • 1 bunch of scallions, thinly sliced
  • 1 cup bean sprouts
  • 1 bunch of cilantro
  • 1 bunch of mint, stems removed
  • 1 bunch basil or Thai basil, stems removed
  • 1 package or approx. 3-4 cups of any veggie noodle you like, such as rutabaga, sweet potato, zucchini, butternut squash, etc.
  • 8 oz beef sirloin or chuck, thinly sliced and pounded even thinner with a meat tenderizer.
  • Lime wedges to taste

INSTRUCTIONS

  1. PREHEAT black steel pan over high heat until very hot.
  2. PLACE the ginger and shallot into the pan, cut side down. Press down with a spatula until a black char is achieved (anywhere from 1-4 minutes depending on how hot you get the pan).
  3. REMOVE ginger and shallot from heat and set aside.
  4. ADD star anise, cinnamon and clove to the pan. Shake around for 30 seconds, then remove everything from the pan and set aside.
  5. PLACE charred ginger, shallot, and spices into a 2 quart pot. Cover with Brodo beef broth and bring to a boil over high heat.
  6. REDUCE heat to a simmer and cook for 20-30 minutes, then stir in juice of one lime and fish sauce.
  7. GATHER all garnishes onto a plate.
  8. PUT your veggie noodles into another pot and strain your broth over the noodles.
  9. SIMMER until noodles are tender to your; time will vary depending on the veggie you choose. Check for tenderness every few minutes until the noodles are cooked to your liking.
  10. ASSEMBLE your bowls. Divide the sliced beef and the noodles evenly between two bowls.
  11. BRING the broth to a boil and pour half into each bowl (very hot broth is critical, as this will cook the sliced beef)
  12. GARNISH with as much or as little of the garnishes as you like.