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Keto Soups

Bok Choy Beef Soup

This bok choy beef soup has become my go-to for chilly evenings when I crave something warming and bold. Tender sirloin tips swim in a garlic-lime broth with just enough heat from jalapeño and chili-garlic sauce. It’s a one-pot wonder that fits perfectly into a keto lifestyle without skimping on satisfaction.

15 min Prep time 20 min Cook time 35 min Total time 4 Servings 350 Calories
Bok Choy Beef Soup

Ingredients

  • tablespoon olive oil
  • clove garlic, minced
  • /2 onion, chopped
  • pound beef sirloin tips
  • teaspoon salt
  • teaspoon ground black pepper
  • (10.5 ounce) can chicken broth
  • /2 cups water
  • tablespoons lime juice
  • jalapeno pepper, chopped
  • head bok choy, chopped
  • tablespoons chile-garlic sauce (such as Sriracha®), or to taste

Instructions

  1. Step 1

    Start by heating the olive oil in a large pot over medium heat. Toss in the minced garlic and chopped onion, letting them sweat until the onion turns translucent—about 5 minutes. Next, I add the beef sirloin tips, stirring occasionally to brown them on all sides. This step builds the soup’s rich foundation, so I make sure to get a nice sear. Season with salt and pepper. Pour in the chicken broth, water, lime juice, and jalapeño, then crank the heat to medium-high. Once the liquid reaches a rolling boil, stir in the chopped bok choy and reduce to a gentle simmer. Let it bubble for roughly 5 minutes until the greens are just tender. Finally, mix in the chile-garlic sauce, starting with a smaller amount and adjusting to your heat preference. Ladle into bowls and enjoy immediately while the broth is steamy and the beef is succulent.

Chef's Tip

I always sear the beef in batches if the pot gets crowded—this prevents steaming and gives you those caramelized bits that elevate the whole soup. A splash of fish sauce halfway through simmering adds an incredible depth you’ll notice right away.

Storage Tips

Cool the soup completely and refrigerate in an airtight container for up to 4 days. Reheat on the stove over low heat, adding a splash of water or broth if it has thickened in the fridge.

Variation Tips

Swap the sirloin for thinly sliced flank steak or even ground pork for a different texture. If you’re out of Sriracha, a spoonful of sugar-free chili paste or a pinch of red pepper flakes works perfectly. Try adding a handful of spinach at the end for extra greens.

Frequently Asked Questions