Asian Vegetable-Beef Soup Recipe

Asian Vegetable-Beef Soup RecipePhoto by: Taste of Home Asian Vegetable-Beef Soup Recipe Rating 5

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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Asian Vegetable-Beef Soup Recipe
  • Prep: 30 min. Cook: 1-3/4 hours
  • Yield: 6 Servings
30 105 135

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.

Nutritional 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.

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

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Reviews for Asian Vegetable-Beef Soup (5)

Asian Vegetable-Beef Soup Recipe

Asian Vegetable-Beef Soup

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Reviewed on Jan. 09, 2011 by Dioptase

Excellent flavor. Definitely a keeper. We used Sirloin instead of stew meat and it was wonderful.


Reviewed on Nov. 14, 2010 by aholygirl

So good and so easy! I didn't have bok choy, next time I will make sure I add it. I browned the stew meat and then put all ingredients, except the carrots and mushrooms, in the crockpot to continue to cook on high for 4 hours. The last 30 minutes I put in the carrots and then about 15 minutes later, the mushrooms. The meat was so tender. Served it over rice and my picky kids loved it!


Reviewed on Apr. 30, 2010 by Smurphy1

absolutely delicious.


Reviewed on Mar. 04, 2010 by Paniewa

very easy and delicious...recommended to my friends


Reviewed on Oct. 27, 2009 by downundercanadian

Really healthy and tasty! Just enough of a soy sauce taste to be a hit with the kids too!

 
 
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