A quick, flavorful Vietnamese-inspired soup. Zucchini substitutes for rice noodles. The steak is sliced thinly and cooks in less than a minute in the ginger-garlic beef broth. Top this with fresh lime, basil, cilantro, jalapeno and scallions and you have one tasty faux pho!

1 tablespoon coconut oil
1 small onion (halved and thinly sliced)
6 ounces fresh shiitake mushrooms (stemmed and sliced)
2 cloves minced garlic
2 teaspoons minced fresh ginger
5 cups beef broth
2 tablespoons coconut aminos or soy sauce
2 teaspoons fish sauce
1 teaspoon salt
2 medium zucchini
12 ounces boneless beef sirloin steak (thinly sliced across the grain)
Fresh basil leaves
Fresh cilantro leaves
Sliced green onion
Sliced jalapeño
Lime wedges

In a large pot, heat the coconut oil over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes.
Add the mushrooms and cook, stirring, for about 3 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds.
Add the broth, coconut aminos or soy sauce, fish sauce, and salt. Bring to a boil; reduce the heat to medium-low and simmer, uncovered, for 5 minutes.
Meanwhile, use a spiralizer (or julienne peeler) to cut the zucchini lengthwise into long, thin strands (or use a regular vegetable peeler to cut the zucchini lengthwise into thin ribbons).
Add the zucchini noodles to the simmering soup and cook until just tender, about 1 ½ minutes. Add the sliced steak and simmer until just cooked, 30 to 60 seconds. Ladle the soup into bowls and serve with the toppings of your choice.
Makes 4 servings; count each serving as 3 proteins.
Recipe courtesy of skinnytaste.com