| 18 | 80 | 467 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 1 h | 4 |
| 4 tbsp | Butter, grass fed, unsalted |
| 2 tbsp minced | Ginger root |
| 1 tsp | Himalayan sea salt |
| 1/2 tsp | Turmeric, ground |
| 1/4 tsp | Black pepper |
| 1/2 tsp | Korean red chili flakes |
| 1 medium potato | Sweet potato (rinsed and chopped) |
| 3 clove(s) | Garlic (peeled and finely chopped) |
| 1 bunch | Swiss chard (rinsed and chopped) |
| 3 stalk(s) | Green onion (rinsed and chopped) |
| 6 cup | Beef broth (stock) |
| 2 cup | mushroom broth |
| 454 gm | New York striploin, steak (2-8oz steaks) |
| 1 tbsp | Vegan Worcestershire Sauce |
| 1/2 tbsp | Coconut aminos, Coconut Secret |
| 1/2 tbsp | Sesame oil |
| 1 tbsp | Butter, grass fed, unsalted |
| 1 box | Rice noodles, dry |
To a large pot, add 4 Tbsp butter, ginger, salt and spices over medium low heat. Let cook 15 minutes until spices are fragrant. Next, add sweet potatoes and cook, covered, until easily pierced by a fork - about 30 minutes. Add garlic and swiss chard and cook until chard is wilted. Add scallions and both the beef and mushroom broth and bring to medium heat to simmer 20 minutes.
While that is cooking, cook your steak with Worcestershire sauce, coco aminos, sesame oil, butter and salt/pepper to desired temperature (rare to well-done).
Cook your rice noodles, as well, using the directions on the package.
Taste your broth and add spices to taste.
Serve 1/2 cup rice noodles with 4oz steak, cut up, and 1-2 cups broth with vegetables.
