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

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5 11 14
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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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Docsbob User ID: 7105238 227670
Reviewed Jun. 9, 2015


gautreau1 User ID: 6903431 210195
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"

scsvatek User ID: 4971420 158935
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?"

mollymay4 User ID: 6481847 103160
Reviewed Oct. 17, 2012

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

minmom User ID: 5872938 106588
Reviewed Oct. 4, 2012

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

Joannemaries User ID: 2470821 91918
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 :)"

Dioptase User ID: 1776920 106586
Reviewed Jan. 9, 2011

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

aholygirl User ID: 5298321 158933
Reviewed Nov. 14, 2010

"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!"

Smurphy1 User ID: 4865640 175706
Reviewed Apr. 30, 2010

"absolutely delicious."

Paniewa User ID: 4858951 174109
Reviewed Mar. 4, 2010

"very easy and delicious...recommended to my friends"

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