Low Carb Asian Beef and Spinach Soup

• Gluten free

• Meat

  • 1 lb Steak

• Produce

  • 4 Green onions

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1 14.5oz can Beef broth

• Condiments

  • 1 tsp Garlic paste
  • 2 tbsp Soy sauce

• Baking & Spices

  • 1 Salt and pepper
  • 1 Sesame seeds, Toasted

• Oils & Vinegars

  • 1 tbsp Sesame oil

• Liquids

  • 8 oz Water

Found on stepawayfromthecarbs.com

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

• Heat the sesame oil in a large pan then add soy sauce, garlic paste and green onions.
• Meanwhile, season the steak with salt and pepper and cook it on a griddle pan until cooked medium-rare.
• 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 the eggs in a small cup or bowl, then add them to the soup while stirring constantly.
• 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.