3/4cupsliced tomatoesreserve a few pieces before serving
Cilantro for garnishingoptional
half one wholelime juice
Thin slice the beef to paper thin and marinade the beef with ingredients under “beef marinade”.Mix well and set aside in the fridge until ready to use. You can also chill the steak in the freezer once it's more firm it'll be easier to slice.
Heat 1 1/2 tbsp avocado oil in a wok/medium size soup pot. When hot, lower the heat to medium. Stir-fry “Aromatics (A)” group. Season with a small pinch of salt. Saute until fragrant about 1 ½ mins.
Add ingredients under “broth”. Cover the pot with a lid. Bring the broth to boil then lower the heat and simmer for about 5 mins.
Just before serving, bring the soup to hot simmering again. Add thin sliced beef and simmer for about 15-30 seconds or until the beef slices turn slightly pink but not cooked through. Turn off the heat. Add ingredients under “Aromatics (B)”.
Taste and see if more lime juice is needed. If your palate prefers stronger flavor, add another ½ tbsp coconut amino or salt. Garnish with cilantro (optional) and green parts of scallion. Serve hot and immediately.