Ingredients:
- For the Braised Beef:
- 1 lb beef chuck roast or short ribs
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp soy sauce (or coconut aminos for a gluten-free option)
- 2 tbsp apple cider vinegar
- 2 cups beef broth (make sure it’s low-sodium)
- 1 tbsp tomato paste
- 2 tsp dried thyme
- 1 tsp ground ginger
- Salt and pepper to taste
- For the Soup:
- 2 cups zucchini noodles or shirataki noodles (for a keto-friendly option)
- 1 cup mushrooms, sliced
- 1 cup spinach (or any leafy greens of choice)
- 2 green onions, chopped (for garnish)
- 1-2 tbsp sesame oil (for extra flavor)
- Optional: chili flakes for a little heat
Instructions:
1. Braised Beef:
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef on all sides until seared, about 5-7 minutes. Remove beef from the pot and set it aside.
- In the same pot, add chopped onion and garlic, sautéing until softened, about 3-4 minutes.
- Add soy sauce (or coconut aminos), apple cider vinegar, and tomato paste. Stir to combine and let it cook for another 2 minutes.
- Pour in the beef broth, and add dried thyme, ginger, salt, and pepper. Return the beef to the pot, making sure it’s submerged in the liquid.
- Bring the broth to a boil, then reduce the heat to low and cover the pot. Let it braise for 2-3 hours or until the beef is tender and easily shreddable.
- Once done, shred the beef using two forks.
2. Soup:
- Bring the braised beef broth back to a simmer. Add the mushrooms and cook for about 5 minutes until softened.
- Add the zucchini noodles or shirataki noodles, and cook for an additional 2-3 minutes until the noodles are tender.
- Stir in the spinach or leafy greens and let them wilt, about 2 minutes.
- Add sesame oil for a boost of flavor and adjust seasoning with salt, pepper, or chili flakes if desired.
3. Assemble:
- Serve the soup in bowls, topped with shredded beef and garnished with chopped green onions.
Enjoy!
