(makes 4 servings,
Ingredients: 1 lb thinly sliced beef sirloin, 8 cups beef bone broth, 8 zucchini, 2 Tbsp grassfed butter, 2 shallots, 1 Tbsp sea salt, 2 tsp fish sauce (such as Red Boat), 1 tsp raw honey, 6 star anise, 1 Tbsp diced ginger, 1 green cardamom, 3 cloves, cinnamon stick, 2 tsp. black peppercorns, lime, cilantro, basil, thinly sliced white onion, sliced hot peppers, sriracha sauce (I use Steve's PaleoGoods)
- In a large stock pot, add 2 sliced shallots and allow to sweat in 2 Tbsp butter before adding 8 cups beef bone broth, 1 Tbsp sea salt, 2 tsp fish sauce, and 1 tsp raw honey.
- Using a seasoning bag or cheesecloth, combine 6 star anise, 1 Tbsp diced ginger, 1 green cardamom, 3 cloves, cinnamon stick, and 2 tsp. black peppercorns. Place the seasoning bag into the broth, cover the stockpot, and allow to simmer on low for about 30 minutes.
- Once the broth is done simmering, remove the seasoning bag and turn the heat to bring the broth to a boil.
- Using your spiralizer (I love my spiralizer from Paderno USA) to slice 8 zucchini and divide equally into 4 bowls.
- Divide 1 lb thinly sliced beef sirloin into the 4 bowls.
- Pour the hot bone broth over the meat and zucchini noodles (this is what cooks them) then add your favorite toppings. Traditional toppings include lime juice, cilantro, basil, thinly sliced white onion, sliced hot peppers, sriracha sauce.
Bone broth contains many minerals that are missing in the standard American diet, such as collagen, glutamine, glycine and proline. The collagen, in combination with the ginger, heals your gut lining and reduces intestinal inflammation, which helps support the immune system. In conjunction with the zucchini, which is high in fiber, this dish also supports regularity and is wonderful for individuals who suffer from IBS-C. Interestingly, star anise is a powerful anti-fungal that can help prevent yeast overgrowth.