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Asian Vegetable-Beef Soup Recipe

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My husband is Korean-American, and I enjoy working Asian flavors into our menu. This tasty soup was something I put together one night with what I found in our fridge. Everyone loved it! —Mollie Lee, Eugene, Oregon

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6 Servings
Prep: 30 min. Cook: 1-3/4 hours

Ingredients

1 pound beef stew meat, cut into 1-inch cubes
1 tablespoon canola oil
2 cups water
1 cup beef broth
1/4 cup sherry or additional beef broth
1/4 cup reduced-sodium soy sauce
6 green onions, chopped
3 tablespoons brown sugar
2 garlic cloves, minced
1 tablespoon minced fresh gingerroot
2 teaspoons sesame oil
1/4 teaspoon cayenne pepper
1-1/2 cups sliced fresh mushrooms
1-1/2 cups julienned carrots
1 cup sliced bok choy
1-1/2 cups uncooked long grain rice
Chive blossoms, optional

Directions

In a large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetables are tender. Meanwhile, cook rice according to package directions.
Divide rice among six soup bowls, 3/4 cup in each; top each with 1 cup of soup. Garnish with chive blossoms if desired. Yield: 6 servings.

Nutrition Facts: 1 cup soup with 3/4 cup rice equals 379 calories, 10 g fat (2 g saturated fat), 47 mg cholesterol, 621 mg sodium, 50 g carbohydrate, 2 g fiber, 20 g protein.

Asian Vegetable-Beef Soup published in Country Woman October/November 2008, p27

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