Vietnamese Pho-Inspired Tomato Beef Soup (Paleo, Whole30, Keto)

Vietnamese Pho-Inspired Tomato Beef Soup (Paleo, Whole30, Keto)

Ingredients

• 1 lb beef sirloin ((chill in the freezer for 20-30 mins then slice into paper thin))
• 1 tbsp coconut oil ((chill in the freezer for 20-30 mins then slice into paper thin))
• 2 tsp crushed garlic
• 1/4 tsp black pepper
• 2 tsp fish sauce
• 2 tsp extra-virgin olive oil
• 2 tsp garlic ((chill in the freezer for 20-30 mins then slice into paper thin))
• 3 piece fresh ginger ((chill in the freezer for 20-30 mins then slice into paper thin))
• 2 stalk scallions ((chill in the freezer for 20-30 mins then slice into paper thin))
• 1 tsp ginger ((chill in the freezer for 20-30 mins then slice into paper thin))
• 1 1/2 whole lime zest
• 1 1/2 whole lemon zest
• 6 cup beef broth
• 2 tsp rice vinegar
• 1/2 tbsp coconut aminos
• 1 medium tomatoes ((chill in the freezer for 20-30 mins then slice into paper thin))
• cilantro (for garnishing optional)
• 1/2 lime juice ((chill in the freezer for 20-30 mins then slice into paper thin))

Instructions

1. Thin slice the beef to paper thin and marinade the beef with ingredients under “beef marinade”.
2. Mix well and set aside in the fridge until ready to use.
3. You can also chill the steak in the freezer once it's more firm it'll be easier to slice.
4. Soup base: Heat 1 1/2 tbsp avocado oil in a wok/medium size soup pot.
5. When hot, lower the heat to medium.
6. Stir-fry “Aromatics (A)” group.
7. Season with a small pinch of salt.
8. Saute until fragrant about 1 ½ mins.
9. Add ingredients under “broth”.
10. Cover the pot with a lid.
11. Bring the broth to boil then lower the heat and simmer for about 5 mins.
12. Add thin sliced beef and simmer for about 15-30 seconds or until the beef slices turn slightly pink but not cooked through.
13. Turn off the heat.
14. Add ingredients under “Aromatics (B)”.
15. Taste and see if more lime juice is needed.
16. If your palate prefers stronger flavor, add another ½ tbsp coconut amino or salt.
17. Garnish with cilantro (optional) and green parts of scallion.
18. Serve hot and immediately.