Beef Stir Fry Soup Recipe

This super cheap and easy stir fry soup recipe uses a bag of stir fry veg, then pimped up with garlic, ginger, chilli and beef oxo cubes. There's no noodles either, making it low-carb and keto friendly!

As a birthday treat, yesterday I rewarded my body by starting the 30 Day Shred challenge by Jillian Michaels once again.  

I know I can do it; it's only 30 minutes of my day and after indulging on many naughty foods during Christmas with a kitchen-in-progress, the jeans have started to feel a bit too tight for my liking, unless it's the washing machine's fault... yeah, right!  

So I thought it was about time to draw a line in it and get back on track.

I felt much achievement after committing and doing this morning. Then once it struck lunchtime, I decided to opt for a light and quick beef stir fry soup, using whatever healthy food I had left my fridge, knowing full well my fiance was treating me to an Indian meal later.  

The added bonus for any exercise is that I start to become more mindful about what I put in my mouth, not forgetting how hard I worked to get a sweat on; and then comes the natural high.

The only thing that gets in the way on a daily basis is me telling myself, "I don't have the time" or "if I skip it today, I can get the washing done".  But not this time.

Getting back to the soup, as with all of my recipes, I put myself in your shoes and ask whether what I am doing is an easy and simple enough approach for a busy soul; after all, healthy eating should be part of everyday life, not for special occasions where you need to buy one off ingredients.  

A bag of stir fry is usually pretty cheap and thought this was perfectly accessible and even better if you've one and prefer this new soup recipe I am offering as an alternative.

I cooked mine in my Morphy Richards Soup Maker which is a bonus if you own one too, but if not, don't worry, it still works with a regular pan.  

If you're toying with the idea of getting one, then you'll want to read my 24 Reasons Why post.

Recipe - Serves 4

Ingredients

Frylight
800g of stir fry vegetables (use whatever combination you like - I used a bag with beansprout, broccoli, mushrooms, mini sweetcorn, red onion, sugar snap peas, mushrooms, carrots etc
2 garlic cloves, minced
3cm fresh ginger, peeled & grated
3 beef oxo cubes
A pinch of dried chilli flakes
Seasoning
1ltr water

Stir in once cooked:
A dash Reduced salt soy sauce
Chopped fresh herbs or from a lazy tube similar to these (I added a dash of Covent Garden's Thai Souper Booster at the end per serving)

Method

1. Spray a large frying pan with frylight and saute the vegetables, garlic and ginger for 10 minutes on a medium to low heat.
2. Transfer them to your soup maker including the rest of the ingredients except the soy sauce, coconut milk and sesame seed oil and set to chunky or simmer for 20-25 minutes in a  large pan.
3. Stir in everything else and garnish with the fresh herbs of your choice.

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📖 Recipe