5.0 from 1 reviews
Paleo Beef Pho
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."
  • 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
  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.

Kristen Barkley
Kristen Barkley
Kristen is a happily married mom to four beautiful and active children and is the co-founder of Marpé Wellness. She has a BBA in Marketing from the University of Houston and completed extensive coursework in the areas of nutrition and fitness. She is excited to be putting her education to use in an industry that she is passionate about where she can help others live a healthier and happier life.

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