Happy Fall! And Chili Steak Soup with "Noodles"

Hello everyone!  Happy Fall!  Here in New England, the leaves are starting to change.  Its a beautiful time of year.  Currently, we are in a heat wave, its been in the high 70s.  Im not complaining!  It gets pretty cool at night, but its nice sleeping. 

When I worked in Boston, one of my FAVORITE places to eat was Wagamama.  Its a healthier, japanese style restaurant.  They are known for their Ramen (aka - Big Bowls of Noodle Soup).  Clearly, we know ramen is pasta and not paleo. Before I knew about paleo and I would go there, I would eat around the noodles!  There was just too many!  Deep down, I guess I was destined to be paleo :)

Anyways, It has been a mission (although it seemed easy, it wasn't!) to figure out how to make a paleo version of this.  I was on Facebook, and I saw that one of my favorite sites http://civilizedcavemancooking.com had a recipe for Beef Noodle Soup with Shitake Mushrooms and Baby Bok Choy.  This got the wheels turning!  So with that said, I bring you Chili Steak Soup with "Noodles".  I am also a mist the Lurong Paleo Challenge.  Anyone participating, this is a great recipe!

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Chili Steak Soup with "Noodles"

• 1 large zucchini or summer squash, peeled and "Noodled" (I used a Julienne Peeler)
• 2  teaspoon minced garlic
• Thinly cut steak
• ~ 1/2 teaspoon Crushed red pepper flakes (More or less depending on how spicy you want it!)
• 1.5 tbsp olive oil
• 32 oz cups chicken broth (homemade if you have it!)
• 1 Tablespoon coconut aminos
• 3 heads of baby bok choy, roughly chopped (about 3″ pieces)
• 1/2 cup mushrooms (about 6 mushrooms) cut thinly
• 1/4 heaping cup chopped green onions
• A few jalapeños, thinly sliced
• 1/2 a lime cut into wedges
• salt and pepper, to taste

1. Season the steak with salt, pepper,and crushed red pepper flakes, and lightly pat with olive oil.
   
2. Place a large saucepan over medium heat and add in 1 tbsp of the olive oil.
   
3. Once the oil heats, add in the garlic.
   
4. Once the garlic heats, add in the beef and cook for about 1-2 minutes per side or until it is still rare in the middle but seared on the outsides.
   
5. Remove from the saucepan, leaving in the garlic, and set aside. (Cut into think strips if you haven't already)
   
6. In the same saucepan and add in the bok choy and mushrooms.    Stir to combine and cook for about 2 minutes.
   
7. Add chicken broth and bring to a boil.
   
8. Once boiled, add in the coconut aminos, squeeze the lime wedges and throw the whole thing in & jalapeños. Reduce heat and simmer for 5 minutes.
   
9. Add in the beef, zucchini noodles, and half of the green onions. Cook for 2 minutes and then pour into a bowl.
   
10. Top with remaining green onions and enjoy!
    

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