A quick, flavorful Vietnamese-inspired nood-less pho subs zucchini for rice noodles. So easy, the steak is sliced thin and cooks less than a minute in the ginger-garlic beef broth. Top this with fresh lime, basil, cilantro, jalapeno and scallions and you have one tasty faux pho!

A quick, flavorful Vietnamese-inspired nood-less pho subs zucchini for rice noodles. So easy, the steak is sliced thin and cooks less than a minute in the ginger-garlic beef broth. Top this with fresh lime, basil, cilantro, jalapeno and scallions and you have one tasty faux pho!

A quick, flavorful Vietnamese-inspired nood-less pho subs zucchini for rice noodles. So easy, the steak is sliced thin and cooks less than a minute in the ginger-garlic beef broth. Top this with fresh lime, basil, cilantro, jalapeno and scallions and you have one tasty faux pho!

This recipe is from the Whole30 Cookbook by Melissa Hartwig, I loved how simple and flavorful this was, and of course I love any excuse to use my spiralizer! It took less than thirty minutes to make, and one bowl was very generous and satisfying.

A quick, flavorful Vietnamese-inspired nood-less pho subs zucchini for rice noodles. So easy, the steak is sliced thin and cooks less than a minute in the ginger-garlic beef broth. Top this with fresh lime, basil, cilantro, jalapeno and scallions and you have one tasty soup!

  • Asian Beef Zoodle Soup (Whole30)

    A quick, flavorful Vietnamese-inspired nood-less pho subs zucchini for rice noodles. So easy, the steak is sliced thin and cooks less than a minute in the ginger-garlic beef broth. Top this with fresh lime, basil, cilantro, jalapeno and scallions and you have one tasty faux pho!

    Ingredients:

    • 1 tablespoon coconut oil
    • 1 small onion, halved and thinly sliced
    • 6 ounces fresh shiitake mushrooms, stemmed and sliced
    • 2 cloves garlic, minced
    • 2 teaspoons minced fresh ginger
    • 5 cups Beef Bone Broth or Whole30-compliant beef broth
    • 2 tablespoons coconut aminos
    • 2 teaspoons Red Boat fish sauce
    • 1 teaspoon kosher salt
    • 2 medium zucchini
    • 12 ounces boneless beef sirloin steak, thinly sliced across the grain (see Tip)

    TOPPINGS:

    • Fresh basil leaves
    • Fresh cilantro leaves
    • Sliced green onion Sliced jalapeño
    • Lime wedges

    Directions:

    1. In a large pot, heat the coconut oil over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the mushrooms and cook, stirring, for about 3 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the broth, coconut aminos, fish sauce, and salt. Bring to a boil; reduce the heat to medium-low and simmer, uncovered, for 5 minutes.
    2. Meanwhile, use a spiralizer (or julienne peeler) to cut the zucchini lengthwise into long, thin strands (or use a regular vegetable peeler to cut the zucchini lengthwise into thin ribbons). Add the zucchini noodles to the simmering soup and cook until just tender, about 1 1/2 minutes. Add the sliced steak and simmer until just cooked, 30 to 60 seconds. Ladle the soup into bowls and serve with the toppings of your choice.

    Tip: Freeze the steak for 15 minutes for easier slicing.

    Nutrition Information

    Yield: 4 Servings, Serving Size: 1 1/2 cups

    • Amount Per Serving:
    • Smart Points: 4
    • Points +: 6
    • Calories: 241
    • Total Fat: 8.5g
    • Saturated Fat: g
    • Cholesterol: 0mg
    • Sodium: 870.5mg
    • Carbohydrates: 19.5g
    • Fiber: 4g
    • Sugar: 8g
    • Protein: 23g