Paleo Beef Pho
Author: 
Recipe type: Soups, Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This paleo beef pho is so flavorful and hearty. The spaghetti squash creates the perfect grainless "noodle."
Ingredients
  • 1½ lbs sirloin steak, sliced thin
  • 2 T olive oil + 2 T
  • 1 T crushed red pepper flakes
  • 1 t ground ginger
  • 1 t garlic powder
  • 3 cloves chopped garlic
  • 64 oz beef broth
  • 2 T coconut aminos
  • 1 jalapeño, sliced
  • ½ c chopped cilantro
  • ¼ c sliced green onion
  • 1 lime cut into wedges
  • 2 c bean sprouts
  • 1 spaghetti squash
  • Sea salt and white pepper
  • 1 cinnamon stick, optional
  • 5 stars of anise, optional
Instructions
  1. Preheat oven to 400F.
  2. Cut spaghetti squash in half and remove seeds.
  3. Drizzle with 2 T olive oil, sea salt and pepper. Cook for 45 min or until tender. Set aside.
  4. In a large stock bring beef broth, salt, pepper, garlic powder, ginger powder, cinnamon stick and star of anise (if desired) to light boil.
  5. In a large skillet, add oil and heat over med-high heat.
  6. Add beef, chopped garlic, red pepper flakes and brown slightly.
  7. Add coconut aminos and cook until liquid is gone.
  8. Strain cinnamon stick and stars of anise out of broth is using.
  9. Add spaghetti squash strands to individual bowls and top with beef, sprouts, green onion, jalapeño, cilantro and a squeeze of fresh lime and add broth. Serve.
Recipe by Marpe at https://www.marpewellness.com/recipes/paleo-beef-pho/