Save on Pinterest

Asian Vegetable-Beef Soup

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
  • 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

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.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Ronnie
    Mar 24, 2020

    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!!

  • Gregory
    Mar 5, 2020

    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!

  • llheath
    Feb 12, 2020

    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!

  • Natalie
    Oct 28, 2019

    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.

  • Shelby
    Sep 5, 2019

    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.

  • Appy_Girl
    Oct 4, 2018

    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 *

  • Joan
    Jan 20, 2018

    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

  • Nancy
    Nov 13, 2016

    I made this the other night for my family and some guests, I doubled the recipe. It was delicious! Will definitely make again.

  • Docsbob
    Jun 9, 2015

    Yum

  • gautreau1
    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