Ginger-Infused Summer Beef & Zucchini Ribbon Bowl

Ingredients

• 360ml beef bone broth
• 120g extra-lean beef sirloin, thinly sliced
• 1 scoop (5g) collagen peptides
• 1 medium zucchini, spiralised or cut into ribbons
• 1 tsp fresh grated ginger
• 1 garlic clove, minced
• 1 spring onion, finely chopped
• Fresh mint
• Fresh Thai basil
• Fresh lime juice

Method

1. Infuse the broth: Pour the beef bone broth into a small saucepan. Stir in the ginger, garlic, and collagen powder. Bring to a gentle simmer.
2. Poach the beef: Drop the paper-thin beef sirloin slices directly into the simmering broth. Cook for just 2 to 3 minutes until the meat is cooked through.
3. Assemble: Place your raw zucchini ribbons into the bottom of a serving bowl.
4. Pour and steep: Ladle the boiling broth and beef right over the zucchini. The hot liquid will perfectly blanch the zucchini noodles while leaving them fresh and crisp.
5. Garnish: Top with fresh spring onions, summer mint, basil, and a squeeze of fresh lime juice.