Asian Vegetable-Beef Soup
TOTAL TIME: Prep: 30 min. Cook: 1-3/4 hours
YIELD: 6 servings.
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
Ingredients
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1 pound beef stew meat, cut into 1-inch cubes
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1 tablespoon canola oil
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2 cups water
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1 cup beef broth
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1/4 cup sherry or additional beef broth
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1/4 cup reduced-sodium soy sauce
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6 green onions, chopped
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3 tablespoons brown sugar
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2 garlic cloves, minced
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1 tablespoon minced fresh gingerroot
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2 teaspoons sesame oil
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1/4 teaspoon cayenne pepper
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1-1/2 cups sliced fresh mushrooms
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1-1/2 cups julienned carrots
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1 cup sliced bok choy
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1-1/2 cups uncooked long grain rice
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Chive blossoms, optional
Directions
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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.
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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.
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3.
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.
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