Gluten-Free Beef and Vegetable Soup

This Gluten-Free Beef and Vegetable Soup is a comforting Chinese midnight dish that combines tender beef with a medley of fresh vegetables in a savory broth. Perfect for a late-night snack or a light meal, it offers a delicious balance of flavors and nutrients.

Ingredients

• Beef sirloin - 200 grams, thinly sliced
• Carrot - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Bell pepper - 1/2, sliced
• Mushrooms - 100 grams, sliced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Gluten-free soy sauce - 2 tablespoons
• Beef broth - 500 milliliters
• Sesame oil - 1 teaspoon
• Cornstarch - 1 tablespoon
• Water - 250 milliliters
• Green onions - 2, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. In a mixing bowl, combine the sliced beef with cornstarch, gluten-free soy sauce, salt, and black pepper. Let it marinate for 10 minutes.
2. In a large pot, heat sesame oil over medium heat. Add minced garlic and ginger, sauté for 1-2 minutes until fragrant.
3. Add the marinated beef to the pot and cook for about 5 minutes until browned.
4. Pour in the beef broth and water, then bring to a simmer.
5. Add the sliced carrots, zucchini, bell pepper, and mushrooms to the pot. Cook for an additional 10-15 minutes until the vegetables are tender.
6. Taste and adjust seasoning if necessary. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 320
• Protein: 28 g
• Carbs: 18 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 850 mg
• Cholesterol: 70 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in protein from beef, supporting muscle growth and repair.
• Loaded with vitamins and minerals from fresh vegetables, promoting overall health.

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