Beef pho is a traditional Vietnamese recipe. This low carb version substitutes spiralised zucchini for rice noodles to keep your protein:energy ratio high to maximise satiety.
The steak provides plenty of protein along with plenty of zinc, selenium, potassium, phosphorus, iron, choline, B3 and B6.
The zucchini and mung beans add to the texture and help to boost the vitamin C and folate.
One serve provides 450 calories, 65 g protein, 18 g fat and 6 g of net carbs.
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 1 cup beef stock
- 1 tbsp fish sauce
- 1 tbsp coconut aminos or tamari
- 50 g mung bean sprouts
- 50 g zucchini, spiralised into noodles or grated
- 400 g beef steak, thinly sliced
- Half a lime
- Coriander, spring onion, chilli for garnish (optional)
- Heat the beef stock, fish sauce and coconut aminos in a pot until they reach boiling.
- While the stock is heating, place the sliced beef, zucchini noodles and mung beans in a shallow bowl, spreading the meat out.
- Pour the hot soup mixture over the meat and veggies (the heat will gently cook the meat).
- Squeeze over some lime juice and serve. If you want, you can garnish with chilli, spring onions and fresh herbs.
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