Asian Vegetable-Beef Soup
Total TimePrep: 30 min. Cook: 1-3/4 hours
This recipe was totally amazing. I absolutely loved the flavors. I doubled the recipe and used only beef stock, no water and it had a wonderful rich flavor. I used a little less brown sugar and a bit mor cayenne pepper and it was perfect, my husband loved it too!!
Made this tonight with some leftover beef. Used a bit more ginger, added 1/2 tsp white pepper, and 1/4 tsp red pepper flakes for the cayenne pepper for seasoning. This was phenomenal soup! Very flavorful and just good. Has that asian feel. I substituted broccoli and julienned broccoli stems for the carrots. The substitutions show the versatility of the soup and the recipe to use what you have on hand. I definitely will keep this one as a go to soup and make it frequently!
I am astounded that a prior review said that this soup was bland. Despite the fact that the individual thought they put together the recipe correctly, they must have made an error. I have been cooking for years and anything that has cayenne pepper in it is generally going to have a kick to it. That includes this soup, that was spicy absolutely delicious, and filling. The only change I made was to use beef fajitas strips precooked. This made this soup even quicker and easier to prepare. We served it with spring rolls and fresh fruit. It made a delicious meal and I intend to put it into my regular rotation. Kudos to the person who thought this one out! Terrific!
Love this soup! So healthy! I'm not big on carbs, so I left out the rice, but I made it 2 weeks in a row because I loved it so much. Not sure what happened with Shelby, but all the flavors come through beautifully for me.
Just finished making this dish about 30mins ago. I can't begin to explain how BLAND this is, or how dissappinted I am. I used all fresh ingredients from an asian grocery store in Seattle, so I know my ingredients were fine. I legitimately can't believe all of the reviews that are praising this. Instead of making this just heat up a can of beef stew, because you can't taste any of the ginger, garlic, soy sauce, or green onion.
This soup is so light and absolutely wonderful. I cut back on the brown sugar to just a pinch. for us it was perfect. I also used ground beef instead of stew meat. Only because that's what I had on hand. Its rich and very satisfying. Forget the cup, grab a bowl its that wonderful. I highly recommend this one. VFEditor *
Super yummy! A tad too sweet for our tastes, can't wait to make it again but I would cut down the brown sugar to 2T instead of 3
I made this the other night for my family and some guests, I doubled the recipe. It was delicious! Will definitely make again.
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