I woke up at 2:30 this morning. Wide awake. I don’t know why that happens sometimes. So I laid there for about 45 minutes trying to go back to sleep but one of the dogs – Romeo, was farting and my husband was snoring. No matter how many times I jiggled the bed, poked him with my toe, or moved the pillow that he sleeps with over his head…the snoring (and dog farting) just continued at a steady pace.
Abigail wanted in and out of the covers numerous times. Then of course, I started thinking – which is never a good idea when you’re trying to fall back to sleep. Pretty soon I was planning my summer garden, rearranging the house in my head, then I’d try to divert myself from that and just envision myself laying on a hot sandy beach. Then I was thinking about paying bills and the laundry that needed to be done, and how I was going to manage getting into swimsuit shape by summer (which is more like a nightmare than a daydream)…so I finally just got up! I made myself a cup of tea and did my little morning bible study. I’m also reading Lysa TerKeurst’s new book, Uninvited, and it is SO GOOD! I’ve read all of her books and have never been disappointed. So at least my early morning wasn’t wasted.
So now here I am. It’s 12:30 and I’m truly thankful that I had this soup on hand. It made for an effortless lunch and probably a good pre cat-nap meal. Warm and soothing and the ginger, sriracha, and cilantro really give it something special.
Asian Style Beef & Vegetable Soup
1 Sirloin Steak, sliced thinly on the diagonal – fat trimmed and reserved
1/2 Onion, diced
6 Cloves of Garlic, peeled and minced
About 2 Tablespoons of Avocado Oil
28 Brussels Sprouts, outer first layer peeled and bottoms trimmed
1 Cup of Red Cabbage, roughly chopped
1/2 Cup of Celery, sliced
1/2 Cup of Red & Orange Bell Peppers, sliced (I used the minis)
1 Cup of Multi Colored Carrots, sliced
2 1/2 Tablespoons of Vegan Pesto
1 1/2 Cups of Sliced Cremini Mushrooms
2 1/2 teaspoons of Freshly Grated Ginger
1/4 Cup of Cilantro, roughly chopped
5 Green Onions, thinly sliced
1 1/2 teaspoons of Sea Salt
1/4 Cup of Coconut Aminos (Or tamari sauce)
2 teaspoons of Sriracha (If you like heat, if not, less)
1 1/2 Boxes (48 ounces) of Beef Broth
Saute (in the Instant Pot) the Beef fat, onions, garlic, and avocado oil for about 6 minutes. Add the sliced steak and saute quickly until the steak is medium rare. Add the brussels, cabbage, celery, bell pepper, carrots, mushrooms, pesto, and ginger. Stir to combine. Add the coconut aminos, sriracha, and beef broth. Stir to combine. Secure the lid and Manually set the Instant Pot timer for 5 minutes (it will take time for the pressure to build up, so the finished time will probably be closer to 15 minutes or a bit more).
As soon as the timer goes off immediately begin releasing the pressure. Remove the lid and stir in the cilantro and green onion and serve.