Mushroom Free Asian Beef Noodle Soup with Turmeric & Ginger
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4 servings
For the soup
- 1 lb beef sirloin, thinly sliced against the grain
- 2 tbsp avocado oil, divided
- 1 medium yellow onion, halved
- 1 (3-inch) piece fresh ginger, unpeeled, halved lengthwise
- 4 garlic cloves, smashed
- 1 Ā½ tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- Ā½ tsp black pepper, plus more to taste
- 3 whole star anise
- 6 cups beef bone broth
- 2 tbsp coconut aminos
- 1 tbsp fish sauce
- 1 tsp salt, plus more to taste
- 2 cups baby bok choy, halved lengthwise
For the noodles
- 8 oz wide rice noodles
For serving
- 4 green onions (green tops only), thinly sliced
- Ā½ cup fresh cilantro leaves
- 1 lime, cut into wedges
- 1 fresh red chili, thinly sliced (optional)
Instructions
- 1
Heat a small skillet over high heat until very hot. Place the onion halves and ginger cut-side down in the dry skillet and cook undisturbed for 4ā5 minutes, until deeply charred and blackened at the cut surfaces. Set aside.
- 2
Heat 1 tbsp of the avocado oil in a large pot over medium heat until shimmering. Add the smashed garlic and cook, stirring, for about 1 minute, until fragrant and just golden at the edges. Add the turmeric, cinnamon, coriander, black pepper, and star anise and stir for 30 seconds, until the spices are fragrant and coat the garlic.
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