Keto Taiwanese Beef Noodle Soup (No Noodles)

Ingredients

• 2 lb Beef chuck, cut into 1-inch cubes
• 16 oz Shirataki noodles (or zucchini noodles)
• 8 cups Beef broth
• 4 tbsp Soy sauce (ensure gluten-free)
• 2 tbsp Rice wine vinegar
• 3 whole Star anise
• 2 inch Ginger, sliced
• 4 cloves Garlic, minced
• 1/2 cup Green onions, chopped
• 1 tsp Chinese five-spice powder
• 1 cup Daikon radish, peeled and sliced
• 2 cups Baby bok choy, chopped
• 1 tsp Sesame oil

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium-high heat (400°F / 200°C). Add the 2 lb of beef chuck, cut into 1-inch cubes, and brown it on all sides until it has a nice sear, about 5-7 minutes. Remove the browned beef from the pot and set it aside on a plate.
2. 2Add the 2 inch ginger, sliced, and the 4 cloves garlic, minced, to the same pot. Sauté, stirring constantly, until they smell fragrant, about 1 minute. Be careful not to burn the garlic.
3. 3Pour in the 8 cups of beef broth, 4 tbsp of soy sauce, and 2 tbsp of rice wine vinegar. Add the 3 whole star anise and 1 tsp of Chinese five-spice powder. Bring this liquid to a rolling boil over high heat.
4. 4Carefully return the 2 lb of browned beef chuck to the pot. Once the liquid is boiling again, reduce the heat to low, cover the pot tightly, and let it simmer gently for at least 1 hour and 30 minutes, or until the beef is very tender when pierced with a fork.
5. 5Add the 1 cup of daikon radish, peeled and sliced, to the simmering soup. Continue to cook, covered, for another 15 minutes, allowing the radish to soften.
6. 6Stir in the 2 cups of baby bok choy, chopped, and the 16 oz of shirataki noodles (or zucchini noodles). Cook for about 5 minutes, or until the bok choy leaves are wilted and the noodles are heated through. The soup should be steaming.
7. 7Before serving, carefully find and remove the 3 whole star anise from the pot. Ladle the soup into bowls. Garnish each serving with the 1/2 cup of green onions, chopped, and a small drizzle of the 1 tsp of sesame oil.

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