Name: Beef bone broth with sirloin and vegetables
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5 oz beef top sirloin steak, cut into strips 1/4 inch thick and 2 inches long; 550 g low-sodium beef bone broth; 1 1/4 medium carrots, thinly sliced into rounds; 2 stalks celery, thinly sliced; 1/2 medium red onion, diced; 2 cloves garlic, minced; 1 1/2 tbsp fresh ginger, grated; 1 1/4 tsp extra virgin olive oil; 1 tbsp low sodium soy sauce; 1/4 tsp salt; 1/2 tsp black pepper; 1 green onions, thinly sliced; 1 tsp rice vinegar

Instructions

Prep 20 min · Cook 25 min

Season the beef strips with a pinch of salt and the pepper. Heat the olive oil in a large pot over medium-high heat. Add the beef in a single layer and sear for 1 minute until browned but not cooked through. Transfer the beef to a plate.
Reduce the heat to medium. Add the diced onion, carrot, and celery to the same pot. Cook for 6 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant.
Pour in the bone broth and soy sauce. Bring the liquid to a boil, then reduce the heat to low and simmer for 15 minutes to meld the flavors and tenderize the vegetables.
Add the seared beef and any accumulated juices back into the pot. Simmer for 2 minutes until the beef is opaque in the center and reaches 145°F.
Stir in the rice vinegar. Taste the broth and add the remaining salt only if needed. Ladle the broth, beef, and vegetables into a large bowl and garnish with green onions.

Nutrition

Ingredients

Instructions

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