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


  • 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 each: 379 calories, 10g fat (2g saturated fat), 47mg cholesterol, 621mg sodium, 50g carbohydrate (9g sugars, 2g fiber), 20g protein


  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

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Reviewed Jun. 9, 2015


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"

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?"

Reviewed Oct. 17, 2012

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

Reviewed Oct. 4, 2012

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

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