Paleo Beef Pho
A Paleo Beef Pho recipe that's Whole30 compliant and completely delicious! It uses zucchini and kelp noodles to keep it gluten free and it's packed with flavor.
Servings: 2
Calories: 401kcal
Ingredients
- 1 medium yellow onion diced
- 4" fresh ginger sliced
- 1 cinnamon stick
- 3 whole cloves
- 2 star anise
- 2 tablespoon fish sauce
- 32 oz. beef broth
- ½ lb. kelp noodles
- 1 large zucchini spiralized
- ½ lb. beef sliced
- Salt and pepper
- fresh mint, fresh basil, lime juice, sriracha, etc. for toppings
Instructions
- Place onion and ginger on a baking sheet and broil on high for 5 minutes or so, or until onions start turning slightly golden.
- While they're broiling, place cinnamon, cloves and star anise in a large saucepan and heat over medium-high.
- Transfer broiled ginger and onion to saucepan; add fish sauce and beef broth and bring to a boil; reduce to a simmer and simmer for 10-15 minutes.
- Meanwhile, place beef, salt and pepper in a skillet and cook beef for 2 minutes per side.
- While beef is cooking, make the kelp noodles according to instructions on the package, and spiralize the zucchini. Once kelp noodles are almost cooked, add zucchini noodles to pot and cook for 2-3 minutes. You want the noodles to be softer, but not soggy.
- At this point. strain the broth through a fine mesh strainer, removing all of the "chunks" and stuff.
- Strain the noodles and place into a bowl (or bowls). Add beef to bowls and then pour strained broth overtop. Add toppings and enjoy!
Notes
*Calories are per serving and are an estimation
*To prep ahead: spiralize the zucchini, cook the kelp noodles, cook the beef; then, store them separately in sealed containers until you're ready to use.
Nutrition
Calories: 401kcal | Carbohydrates: 17g | Protein: 29g | Fat: 25g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 3230mg | Potassium: 1188mg | Fiber: 5g | Sugar: 7g | Vitamin A: 335IU | Vitamin C: 34mg | Calcium: 272mg | Iron: 5mg