Rating: 10/10
3 tbsp ginger
1 clove garlic (minced)
1 tsp sesame oil (untoasted)
4 cups low-sodium chicken broth
⅓ cup soy sauce
¾ cup enoki mushrooms, or your favorite mushroom sliced thin
1 ½ cups sliced rainbow chard, or any leafy green
5 radishes (sliced thin)
1 orange (peeled and sectioned)
1 tbsp apple cider vinegar
1 tbsp extra-virgin olive oil
⅛ tsp dijon mustard
salt and pepper
1 ½ lbs grilled flank steak (sliced thin)
1
In a large pot, saute ginger and garlic in sesame oil for 2 minutes. Add broth and soy sauce. Simmer 20 minutes. Remove from heat and add mushrooms and chard.
2
Combine radishes, orange sections, vinegar, oil and mustard. Season with salt and pepper. To serve: Pour broth into a bowl. Top with steak and radish orange mixture.
Ingredients
3 tbsp ginger
1 clove garlic (minced)
1 tsp sesame oil (untoasted)
4 cups low-sodium chicken broth
⅓ cup soy sauce
¾ cup enoki mushrooms, or your favorite mushroom sliced thin
1 ½ cups sliced rainbow chard, or any leafy green
5 radishes (sliced thin)
1 orange (peeled and sectioned)
1 tbsp apple cider vinegar
1 tbsp extra-virgin olive oil
⅛ tsp dijon mustard
salt and pepper
1 ½ lbs grilled flank steak (sliced thin)
Directions
1
In a large pot, saute ginger and garlic in sesame oil for 2 minutes. Add broth and soy sauce. Simmer 20 minutes. Remove from heat and add mushrooms and chard.
2
Combine radishes, orange sections, vinegar, oil and mustard. Season with salt and pepper. To serve: Pour broth into a bowl. Top with steak and radish orange mixture.