Beef & Carrot Noodle Soup

It’s about time I start sharing some of my collaboration recipes here! A big part of what I currently do for a living is to create recipes for some of the coolest companies around. DREAM JOB. I literally have all these recipe ideas that just spill out of my brain. I go to bed thinking about food, dream about food, and wake up ready to cook all of the foods. All of my beef recipes are in partnership with Schaendorf Cattle Company out of Hopkins, MI. They really have some of the BEST beef I’ve ever had (no, they don’t pay me to say that). I have a lot of respect for their sustainability and animal welfare stance, so we just clicked!

I’ve mentioned this before but I will only partner with businesses if our values align with one another. That’s probably why you would never see me commit to a completely vegan brand. I have a lot of respect for the cause and people that do it, but it’s personally not how I live my life and I want to represent what I stand for as a dietitian, which is all foods in moderation. I just want to be fair and not exclude anyone, especially pizza. I could never hurt pizza’s feelings like that. But anyways, I’m going to start adding the beef recipes in order of creation. There’s some really tasty stuff that’ll be coming up and I hope you give it a try! Your feedback only helps me to become better and produce higher quality recipes for you.

Beef & Carrot Noodle Soup

Servings: 4

One of my favorite foods of all time is Pho (pronounced fuh). It’s a Vietnamese rice noodle soup that has a flavorful broth filled with fresh herbs and spices. While traditional Pho takes hours to make, this version is perfect for a quick weeknight dinner and swaps out regular noodles for carrot noodles making it lower in carbohydrates and higher in vegetable servings. This easy recipe will soon become a family favorite and perfect for those cold Michigan days.

Ingredients:

2 teaspoons canola oil

1 onion, small thin slices

1 4-inch piece ginger, peeled and minced

2 quarts’ low sodium beef broth

4 star anise

4 cloves

2 cinnamon sticks

2 tablespoons fish sauce

2 teaspoons sugar

4-5 large carrots, spiraled into noodles

2 Schaendorf sirloin steaks

4 scallions, cut into thin slices

12 sprigs of cilantro with stems attached

4 sprigs of basil with stems attached

4 lime wedges

1-2 jalapenos, sliced thin

 

Preparation:

1. In a stock pot, heat canola oil over medium-high heat and add sliced onion, cinnamon sticks, ginger, and cook for 2-3 minutes.
2. Add beef broth, star anise, cloves, fish sauce, and sugar then bring to a boil.
3. Lower heat to simmer the broth and cook uncovered for 20 minutes.
4. While broth simmers, cook sirloin steaks until desired doneness. Let rest at least 5 minutes and slice thinly.
5. Strain out the whole spices from the broth and divide broth and noodles up between 4 bowls.
6. Top with cooked sirloin slices, scallions, cilantro, basil, jalapenos, and squeeze lime juice into soup.

Recipe Note: For a spicier broth, try adding sambal oelek to the soup.