Keto vegetable beef soup is a very healthy and easy to prepare dish. All you've to do is stew all the ingredients in a pot, which is very easy and quick.
Ingredients
- 500 g /1.1lb beef chuck or stewing or braising beef
- half daikon radish ,cut them irregularly into about 1.5" pieces
- 1 carrot ,cut them irregularly into about 1.5" pieces
- 3 scallions
- 1200 ml water
SPICES:
- 2 g cinnamon
- 3 bay leaf
- 2 star anise
- 5 sliced ginger
SAUCES:
- 1 tablespoon fish sauce
- 1 teaspoon salt
Instructions
COOK THE BEEF:
- Prepare a pot of cold water and beef. As long as the water covers the beef, put it on the stove and turn off the fire after it's boiled. In this way, the blood water of the beef can be removed and the soup will be clear.
- After the beef has cooled, cut it into 1" pieces and set aside. At the same time, you can prepare the vegetables.
PREPARE VEGETABLES:
- Cut the onion and scallion in half. Cut carrot and daikon radish irregularly so that they taste sweeter after cooking.
BRAISED VEGETABLE BEEF SOUP:
- First heat the pot on the stove, then put the onion in the pot and fry them on the bottom for about 2 ~ 3 minutes until they turn brown, then turn them and fry for 1~2 minutes. In this way, the soup will become sweeter and get a nice amber color.
- Add ginger, cinnamon, bay leaf, star anise and beef, then add carrot, white radish and green onion, and then pour water into the pot. (Note 1)
- Cover the pot and bring the water to a boil. Season with fish sauce and salt. Then cover the pot and let the soup simmer on low heat for 40 minutes.
- Take out the daikon radish first and then cook it on low heat for 1 hour or until it's soft. (Note 2 & 3)
- Ready to serve.
Tips & Notes:
- Give the ingredients in this order: after the onion is cooked, add the spices and the beef, and last the carrot and the white radish. So that the water covers the beef and the spices so that the beef becomes soft and the spices can fully develop their aroma.
- Daikon radish doesn't need to be cooked for too long. It tastes great after just 30 to 40 minutes.
- Cook the soup slowly over low heat so that it becomes a clear soup. Use medium or high heat to cook the soup. The soup may become slightly cloudy and not clear.
Nutrition Information:
Serving: 500g Calories: 140kcal (7%) Carbohydrates: 4g (1%) Protein: 14g (28%) Fat: 8g (12%) Saturated Fat: 3g (19%) Monounsaturated Fat: -3g Cholesterol: 46mg (15%) Sodium: 1337mg (58%) Potassium: 357mg (10%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 3536IU (71%) Vitamin C: 4mg (5%) Calcium: 54mg (5%) Iron: 2mg (11%)
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
