Ingredients
- ounce dried brown seaweed
- /4 pound beef top sirloin, minced
- teaspoons sesame oil
- /2 tablespoons soy sauce
- teaspoon salt
- cups water
- teaspoon minced garlic
Instructions
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Step 1
Soak the dried seaweed in water until soft, then drain and cut into 2-inch pieces. In a saucepan over medium heat, combine the minced beef, sesame oil, half the soy sauce, and a pinch of salt. Cook for about a minute, breaking the meat apart. Add the cut seaweed and the remaining soy sauce, stirring for another minute to let the flavors meld. Pour in 2 cups of water and bring to a rolling boil. Stir in the garlic and the rest of the water, then return to a boil. Cover the pot, reduce the heat to low, and simmer gently for 20 minutes. Whenever I make this, the kitchen fills with a nutty aroma from the sesame oil—it’s truly inviting. Taste and adjust salt at the end. Serve hot.
Chef's Tip
To deepen the beef flavor, I often brown the meat a bit longer until it gets some crispy edges—those little charred bits add a wonderful savoriness to the broth.
Storage Tips
Leftovers keep well in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of water if the broth thickens.
Variation Tips
For a seafood twist, swap the beef for chopped clams or shrimp. Serve alongside a dish of kimchi or a soft-boiled egg for extra protein. If you tolerate some carbs, a small portion of cauliflower rice makes it a heartier meal without breaking keto.