Low Carb Asian Beef and Spinach Soup

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

Low Carb Asian Beef and Spinach Soup - a fantastic healthy soup for lunch or as an appetizer

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

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.Low Carb Asian Beef and Spinach Soup - a fantastic healthy soup for lunch or as an appetizer

As the steak cooks, add beef broth and water to the first pan. Bring to the boil, then add baby spinach.Low Carb Asian Beef and Spinach Soup - a fantastic healthy soup for lunch or as an appetizer

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.Low Carb Asian Beef and Spinach Soup - a fantastic healthy soup for lunch or as an appetizer

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.

Low Carb Asian Beef and Spinach Soup - a fantastic healthy soup for lunch or as an appetizer

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

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Yields 2-4

Low Carb Asian Beef and Spinach Soup
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Ingredients

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

Directions

  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

4.1g net carbs per serving (based on 2 servings)

http://stepawayfromthecarbs.com/low-carb-asian-beef-spinach-soup/

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