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Asian Vegetable-Beef Soup

Name: Asian Vegetable-Beef Soup
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: 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

22 reviews

Contest Winner

Test Kitchen Approved

Total Time

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

Makes

6 servings

Updated: Jun. 30, 2023

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

Asian Vegetable-Beef Soup Recipe photo by Taste of Home

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 6 soup bowls, 3/4 cup in each; top each with 1 cup soup. Garnish with chive blossoms if desired.

Nutrition Facts

1 cup soup with 3/4 cup rice: 379 calories, 10g fat (2g saturated fat), 47mg cholesterol, 621mg sodium, 50g carbohydrate (9g sugars, 2g fiber), 20g protein.