Asian Bone Broth with Beef
A warming bowl with ginger and garlic, thin-sliced beef and crisp vegetables — exactly right in the evening.
Nutrition per serving
Ingredients
- Beef broth400 ml
- Beef (lean, thin-sliced)200 g
- Vegetable mix (carrots, snap peas, mushrooms)100 g
- Rice noodles40 g (dry weight)
- Soy sauce1 tbsp
- Ginger1 tsp
- Garlic clove1
- Spring onion (garnish)to taste
How to make it
- Bring the broth to a boil with the ginger and garlic.
- Add the carrots and cook for 4 minutes.
- Add the rice noodles (40 g dry) per package instructions.
- Add the beef, let it steep for 2–3 minutes — thin-sliced, it cooks quickly.
- Add the snap peas and mushrooms, cook for 2 minutes.
- Season with soy sauce and garnish with spring onion.
Glycine (collagen), zinc & ginger. The beef broth delivers glycine from collagen — the building block that supports sleep in the evening — and the beef adds zinc. The ginger has solid evidence for easing nausea and sluggish digestion via serotonin receptors, and inhibits inflammatory messengers at the mechanistic level — the anti-inflammatory effect in humans is more modest than often claimed. Food first, then supplement deliberately. More in the Supplement Compass → Sleep topic
This dish is ideal for prepping ahead. When you cook, simply make one or two portions more — the preparation time stays almost the same, but you get a ready meal for the next day or for the freezer.
My principle: I almost always keep a stock of at least five ready meals in the fridge, tuned to me. When I come home hungry in the evening, I just reheat — instead of caving and grabbing something quick that doesn't fit my goals. How meal prep works →
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