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

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

Nutrition Information

Yield 2 Serving Size Half the recipe
Amount Per ServingCalories 651 Total Fat 44g Saturated Fat 16g Cholesterol 302mg Sodium 1999mg Carbohydrates 6g Net Carbohydrates 4g Fiber 2g Sugar 1g Protein 57g

Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.

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