This Beef and Bok Choy soup has it all – it’s fast, it’s nourishing, and it’s freakin’ TASTY. And did I mention it’s gluten, dairy and sugar free? Giddy up.
It also just happens to be one of the yummy wholefood dinner recipes from my eCourse: Shiny Healthy You – Fatigued to Fabulous in 12 Weeks. The meals in there are super simple – designed for busy women who don’t have the time (or the energy!) to make complicated stuff of an evening.
Need to eat healthy, but also need it to be fast and foolproof? Relax – I’ve got you covered.
In fact – it’s 100% Hayley-Proof! (Read more about that here).
400g rump steak
1 tbsp tamari
2cm piece ginger, grated
1 tsp sesame oil
2 cups beef bone broth
1 tbsp virgin coconut oil
1 cup Chinese cabbage, finely shredded
1 cup baby bok choi, finely shredded
1 small carrot, grated
1 spring onion, chopped finely
50g shiitake mushrooms, sliced
2 tsp miso
Let’s do this!
Coat your steak in the tamari, ginger and sesame oil and set aside to marinate for at least half an hour.
Pan fry your steak in coconut oil on a high heat for 1 minute either side (you want it to be rare). Let it rest for 5 minutes and then cut into thin strips.
Put your bone broth onto boil in a medium to large pot.
Throw your Chinese cabbage, baby bok choi, carrot, spring onions and shiitake mushrooms into the bone broth. Give it a quick stir, cover and take it off the heat. Let it sit 30 seconds.
To serve, put a teaspoon of miso into each bowl, add a little bit of broth, stir until there are no lumps, then add the rest of your soup. Top with beef strips.
* Please note: The beef will continue to cook a little in the hot soup, so it will end up being closer to medium rare.
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