- 2
- 40 mins
Ingredients
- SAUTÉ:
- 6 6oz. triangle steak, sliced into bite-sized pieces
- 1 1Tbsp. olive oil
- 1 ⁄2 1/2cup diced onion
- 1 1tsp. minced fresh garlic
- STIR IN:
- 2 2cups unsalted beef stock
- 1 1cup water
- 1 1tsp. tomato paste
- 1 ⁄2 1/2tsp. kosher salt
- 1 ⁄4 1/4tsp. red pepper flakes
- 1 ⁄3 1/3cup quick-cooking barley
- 4 4cups chopped kale, ribs removed
- 1 1tsp. lemon zest
Preparation
Step 1
SAUTÉ:
6 6oz. triangle steak, sliced into bite-sized pieces
1 1Tbsp. olive oil
1⁄2 1/2cup diced onion
1 1tsp. minced fresh garlic
STIR IN:
2 2cups unsalted beef stock
1 1cup water
1 1tsp. tomato paste
1⁄2 1/2tsp. kosher salt
1⁄4 1/4tsp. red pepper flakes
1⁄3 1/3cup quick-cooking barley
4 4cups chopped kale, ribs removed
1 1tsp. lemon zest
Sauté steak in oil in a saucepan over high heat until brown, about 3 minutes. Add onion and garlic; cook until onion starts to soften, about 2 minutes.
Stir in stock, water, tomato paste, salt, and pepper flakes; cover and bring to a boil. Reduce heat to medium-low and simmer 10 minutes. Stir in barley and simmer 10 minutes more. Return soup to a boil and stir in kale; cook, uncovered, to wilt kale, 3 minutes.
Stir in lemon zest.
Nutrition Information
Per serving: 427 cal; 16g total fat (4g sat); 56mg chol; 736mg sodium; 46g carb; 9g fiber; 28g protein