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Asian Vegetable-Beef Soup Recipe
Asian Vegetable-Beef Soup Recipe photo by Taste of Home

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
TOTAL TIME: Prep: 30 min. Cook: 1-3/4 hours
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Cook: 1-3/4 hours
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Asian Vegetable-Beef Soup in Country Woman October/November 2008, p27

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.

Reviews for Asian Vegetable-Beef Soup

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Aug. 23, 2013

I made this recipe and my wife, who is not a big Asian food fan, and I loved it. I did put in a little more water while it was simmering.

Dr. Wayne G, Arizona

MY REVIEW
Reviewed Jun. 18, 2013

Very good. nice flavor. It disappeared quickly. It took a while to cook, but easy prep. now, what do I do with the rest of the bok choy?

MY REVIEW
Reviewed Oct. 17, 2012

This recipe has an excellent flavor! It's also quite filling with the rice. It's a keeper!!

MY REVIEW
Reviewed Oct. 4, 2012

Awesome asian flavor-my family loved it! Will make again!

MY REVIEW
Reviewed Jun. 11, 2012

This soup is AWESOME, have made it twice now and everyone loves it and wants recipe !!! Love it, it is different from other vegetable soups. Will become a standby recipe at our house :)

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