Preparation time5 minutes Cooking time30 minutes Serves2 Recipe courtesy of Zoe Brain, Accredited Practising Dietitian Ingredients Method Nutrition 1L beef bone broth 5 star anise 6 cardamon pods 2 tsp coriander seeds 1 Tbsp honey 1 Tbsp low sodium soy sauce (tamari if GF) bok 1 tsp fish sauce 1 tsp lime juice 2 serves (150g) of wholegrain noodles 2 handfuls bok choy 2 handfuls of spinach 2x lean eye fillets (65g each) thinly sliced OPTIONAL TOPPINGS Beansprouts Thai basil Coriander Lemon or lime Hoisin sauce Sriracha or chilli White onion (raw) Place a pot over medium heat (no oil). Cook udon noodles as per packet instructions. In a separate medium pot, pour in bone broth and let the hardened fat melt. Add in spices (star anise, cardamon, coriander) and let simmer for 5-10 minutes. Add the soy, fish and lime sauce - adjusting the taste accordingly. Place bok choy and spinach into the broth and let simmer for 1-2 minutes. Take the both off the stove and divide evenly into 2 bowls. Add the raw beef into the bowls (the heat from the broth will cook the beef as it is thinly sliced). Top with toppings of your choosing. Nutritional information is provided per serve Engery2370kj Protein52g Saturated Fat2g Total Fat14g Carbohydrates70g Sugars15g Dietary Fibre8g Sodium2796mg
