Defeat Diabetes

Quick Beef Pho

< 1 min read

Who doesn’t love a good beef pho? This low-carb recipe swaps egg noodles for low carb konjac noodles to make a satisfying meal. 

Quick Beef Pho

Rich, hearty and flavoursome, this Vietnamese fave is tasty and super easy to make.
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Meal Type Lunch
Cuisine Asian
Servings 2 People
Dietary Dairy-free

Ingredients
  

  • 1 cup beef stock, gluten-free
  • 1 thumb ginger, peeled and sliced thickly
  • ½ onion
  • 1 garlic clove
  • 2 star anise
  • 1 cinnamon stick
  • 1 tbsp monk fruit extract or Stevia
  • 40 ml fish sauce gluten-free, unsweetened
  • 300 g Konjac noodles
  • 200 g beef flat iron steak, thinly sliced
  • ½ cup bean sprouts
  • ½ red chilli, chopped
  • ½ cup Thai basil leaves, fresh
  • ½ cup coriander, fresh

Instructions
 

  • Place stock and 1 cup of water in a saucepan with the ginger, onion, garlic, star anise, cinnamon stick, monk fruit extract and fish sauce. 
  • Bring to boil and cover. Simmer for 20 minutes. 
  • Strain stock to remove the ginger, onion, garlic, star anise and cinnamon stick. Place the broth back on the heat and return to a boil. 
  • Divide konjac noodles into the two bowls, top with the sliced beef fillet (raw), pour over stock. The boiling stock will cook the fillet.
  • Top with bean sprouts, chilli, basil leaves and coriander.  
  • Serve immediately. 

Notes

Tip: You can also swap the konjac noodles with zoodles if you prefer. 
 
Note: You can buy konjac noodles in most supermarkets - we like the Slendier brand, usually found in the health food aisle.

Nutrition (per serve)

Net Carbs: 5.4gProtein: 24.4gFat: 6.4gFiber: 2g
Keyword Beef, Soup

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