Low Carb Beef Zoodle Soup

Ingredients

• Beef broth or bouillon canned soup

  Ready-to-serve

  5 cup or 1.2kg

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Garlic

  Raw

  1 clove or 3g

• Sauce, hot chile, sriracha

  1 tsp or 5g

• Chinese Five Spice Blend Grinder

  President's Choice

  ⅛ tsp or 0.7g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Mushrooms

  White, raw

  3 medium or 54g

• Cabbage

  Raw

  1 cup, shredded or 70g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Beef top sirloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  1 steak or 608g

• Ground beef

  80% lean meat / 20% fat, raw

  8 oz or 227g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

Directions

1. Simmer the beef broth with ginger, garlic, sriracha, Chinese Five Spice, and cinnamon in a medium saucepan over medium heat for 10 minutes.
2. Add the sliced mushrooms and shredded cabbage, cooking until just tender, about 5 minutes.
3. Stir in the sliced zucchini, ground beef, and thinly sliced steak. Cook until the meat is cooked through and the zucchini is tender. Drizzle with sesame oil before serving.

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