Low Carb Asian Beef and Spinach Soup

This low carb Asian beef and spinach soup is perfect for a filling lunch or appetizer!

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This warming and filling soup is full of healthy spinach, savory beef broth and delicious bites of steak!

How to Make Low Carb Asian Beef and Spinach Soup

Start the base of the soup by heating some sesame oil in a large pan then adding soy sauce, garlic paste and chopped green onions. Meanwhile, season a steak with salt and pepper and cook it on a griddle pan until cooked medium-rare. I used a petite sirloin cut but you can use whatever type of steak you prefer.

As the steak cooks, add beef broth and water to the first pan. For the broth I highly recommend Kettle & Fire – their products are SO good! Bring to the boil, then add baby spinach. Remove the steak and let rest.

Beat two eggs in a small cup or bowl, then add them to the soup while stirring constantly. Cook until the egg has set into strands.

Slice the steak into small pieces, trimming off any excess fat. Add it to the soup then serve into bowls. Garnish with toasted sesame seeds.

This soup is perfect for a large lunch for two, or as smaller appetizer portions for four.

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Low Carb Asian Beef and Spinach Soup

Yield: 2 Servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

This low carb Asian beef and spinach soup is perfect for a filling lunch or appetizer!

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Ingredients

• 1 tbs sesame oil
• 2 tbs soy sauce or tamari
• 1 tsp garlic paste or minced garlic
• 4 green onions, finely chopped
• 1 lb steak
• salt and pepper
• 14.5 oz can beef broth
• 8 oz water
• 4 oz fresh baby spinach
• 2 eggs, beaten
• toasted sesame seeds, for garnish

Instructions

1. Heat the sesame oil in a large pan then add soy sauce, garlic paste and green onions.
2. Meanwhile, season the steak with salt and pepper and cook it on a griddle pan until cooked medium-rare.
3. As the steak cooks, add beef broth and water to the first pan. Bring to the boil, then add baby spinach.
4. Remove the steak and let rest.
5. Beat the eggs in a small cup or bowl, then add them to the soup while stirring constantly.
6. Slice the steak into small pieces, trimming off any excess fat. Add it to the soup then serve into bowls. Garnish with toasted sesame seeds.

Notes

4g net carbs per serving (based on 2 servings)

Nutrition Information

Yield 2 Serving Size Half the recipe
Amount Per Serving Calories 651Total Fat 44gSaturated Fat 16gCholesterol 302mgSodium 1999mgCarbohydrates 6gNet Carbohydrates 4gFiber 2gSugar 1gProtein 57g

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