Ingredients
1tbspcoconut oil
1small onion,halved, thinly sliced
6ozfresh shiitake mushrooms,stemmed, sliced
2garlic cloves,minced
2tspfresh ginger,minced
5cupsbeef bone broth
2tbspcoconut aminos
2tspRed Boat fish sauce
1tspkosher salt
2medium zucchini
12ozbeef sirloin steak,boneless, thinly sliced across the grain
fresh basil leaves
fresh cilantro leaves
green onion,sliced
jalapeño,sliced
lime wedges
Preparation
In a large pot, heat the coconut oil over medium heat. Add the onion and cook for about 2 minutes, stirring, until softened.
Add the mushrooms and cook, stirring, for about 3 minutes. Add the garlic and ginger and cook, stirring for about 30 seconds, until fragrant. Add the broth, coconut aminos, fish sauce, and salt.
Bring to a boil, then reduce the heat to medium-low. Simmer, uncovered, for 5 minutes.
Use a spiralizer or julienne peeler to cut the zucchini lengthwise into long, thin strands. Alternatively, use a regular vegetable peeler to cut the zucchini lengthwise into thin ribbons.
Add the zucchini noodles to the simmering soup, then cook for about 1½ minutes until just tender.
Add the sliced steak and simmer for 30 to 60 seconds until just cooked.
Ladle the soup into bowls, serve with the toppings of choice, and enjoy!
