1poundbeefcut into small strips (don't discard any bones)
1cuprutabagadiced; turnip or daikon
2tomatoesdiced or 1 cup canned tomatoes
1teaspoonfreshly ground black pepper
2star anise pods
cilantroor parsley for garnish
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In a large soup pot with heavy bottom heat the oil on medium-high heat. Add the beef strips and cook uncovered for about 5 minutes until browned from all sides. Add onion and garlic to the pot and cook on medium until soft.
Add the other vegetables and saute for a few minutes. Add any existing bone and spices (star anise and coriander seeds in a spice bag for easy removal) and fill hot/boiling water into the pot. Bring to a boil, then turn heat to low and simmer for about 40 minutes until meat is tender and vegetables are soft.
Remove any bones and spice bag.
Cook the noodles separately according to directions. Fill cooked noodles into deep bowls, top with soup and add coarsely chopped cilantro or parsley on top.
To make this recipe gluten-free use gluten-free pasta or zoodles (or other spiralized vegetable noodles). With a vegetable pasta and the potatoes replaced with another vegetable (like sweet potato) you could even make this recipe paleo - like I did with these Zoodles Bolognese.
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