Beef Noodle Soup

Yield: 4 servings

Per Serving: 1 lean, 3 green, 3 condiments

Total Time: 30 minutes

Prep Time: 15 minutes

Ingredients

• 2½ cups zucchini noodles

• 1 tsp oil

• 3 whole baby bok choy, trimmed and chopped

• 2 spring onions, trimmed and diced

• 6 cups beef broth

• 2 tbsp reduced sodium soy sauce

• ½ tsp peeled and grated fresh ginger root

• 1¼ lb. sirloin, sliced very thin

• 1 tsp sesame oil

• ¼ cup Thai basil, shredded

• ¼ tsp ground black or white pepper

• ¼ tsp crushed red pepper flakes

Directions

1. Heat oil in a wok or skillet and cook the bok choy and spring onions.

2. In a large soup pot, combine broth, soy sauce, and ginger. Cover, and bring to a low simmer.

3. Slice the steak as thinly as possible and add the strips to the soup. Bring the soup to a gentle boil, and then lower heat, cover, and simmer until meat is cooked through.

4. Remove soup from heat, and add zucchini noodles. Stir in sesame oil, basil, black pepper, and crushed red pepper flakes. Ladle an equal amount of soup into each bowl and serve hot.

Note: May use an equal amount of any cut of lean beef, such as sirloin, top loin, or round roast.

Per serving: 370 calories, 38g protein, 8g carbohydrate, 22g fat