Low Carb Asian Beef and Spinach Soup

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

The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!

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.

As the steak cooks, add beef broth and water to the first pan. 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.

Low Carb Asian Beef and Spinach Soup

Course: Soup

Cuisine: Asian

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 2

Calories: 651 kcal

Author: Georgina from StepAwayFromTheCarbs.com

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

Print

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.

Recipe Notes

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

Nutrition Facts

Low Carb Asian Beef and Spinach Soup

Amount Per Serving

Calories 651 Calories from Fat 396

% Daily Value*

Fat 44g68%

Saturated Fat 16g100%

Cholesterol 302mg101%

Sodium 1999mg87%

Potassium 1200mg34%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 1g1%

Protein 57g114%

Vitamin A 5825IU117%

Vitamin C 21.2mg26%

Calcium 136mg14%

Iron 7.5mg42%

* Percent Daily Values are based on a 2000 calorie diet.

Save

Save

Save