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Paleo HoneyGlazed Beef and Zoodle Soup

SAVE £2.23

recipe-paleohoneyglazedbeefandzoodlesoup

Easy Shopper Packs

Stir Fry Beef - Free Range 500g (1.100 lb)  x 1
Hampshire Honey 227g  x 1
Potts Beef Stock 400g  x 1
Courgettes Pack(3) (Pack(3)) x 1
Courgettes Item (Item) x 1
Spring Onions Bunch(1) (Bunch(1)) x 1
Garlic: Provence Large  Item (Item) x 1
Carrot Pack(6) (Pack(6)) x 1
Ginger 125g  x 1
Mushrooms: Chestnut Punnet (Punnet) x 1

Individual Price £28.76

Pack Price £26.53

SAVE £2.23

Step By Step - Instructions

First, gently heat the sesame seeds in a dry non-stick pan until slightly golden. Keep an eye on them, they can burn quickly. Tip them out onto a saucer and wipe the pan with a piece of kitchen paper.

Sprinkle a good pinch of the Chinese Five Spice over the beef strips and put to one side for a couple of minutes.

In a medium-sized saucepan, heat 1 tsp of the coconut oil and fry the white parts of the spring onions, carrot and mushrooms. Finely grate the ginger and garlic directly into the saucepan and stir, until everything is sizzling and fragrant. Immediately pour in the broth or stock and bring to a simmer. Drop in the courgette strips, add the rest of the Five Spice and a pinch of salt, and leave everything to cook slowly, until piping hot.

To cook the beef, add the remaining teaspoon of the coconut oil to the pan you toasted the sesame seeds in. Over a medium/high heat, drop in the beef and stir-fry until browned - this will only take a minute or two. You might need to do this in batches so the meat browns and doesn't steam. Once you have all the beef in the pan, and it's browned on the outside and tender on the inside, drizzle over the honey. Allow to bubble up for a second or two and then turn off the heat.

To serve, lift the veggies out of the soup with tongs and divide between warmed bowls. Pour over the broth and then top with the glazed beef, the reserved green slices of spring onion and a sprinkling of the toasted sesame seeds. Eat hot.

Full Ingredients List

2 tsp sesame seeds
350g beef stir-fry strips
quarter teaspoon Chinese Five Spice
2 tsp coconut oil
2 spring onions, trimmed and sliced
2 cloves of garlic, peeled
1cm thick slice of fresh ginger, peeled
1 carrot, peeled, trimmed and cut into sticks
2 chestnut mushrooms, trimmed and sliced
500ml bone broth or beef stock
1 courgette, trimmed and sliced into thin strips using a vegetable peeler (if the slices are thick, cut them in half again lengthways)
pinch of salt
1-2 teaspoons of runny honey

Recipe Infomation

Prep Time: 20 Minutes

Cooking Time: 20 Minutes

Temp: Gas mark 1, 140C (275F)

Level:

Serves: 4

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Stir Fry Beef - Free Range

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Hampshire Honey

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Courgettes

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Courgettes

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Spring Onions

View Garlic: Provence Large

Garlic: Provence Large

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Carrot

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Ginger

View Mushrooms: Chestnut

Mushrooms: Chestnut

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