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Jake57

Asian Vegetable-Beef Soup

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Rate this recipe 4.5/5 (11 Votes)

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

Details

Servings 6
Preparation time 30mins
Cooking time 135mins
Adapted from tasteofhome.com

Preparation

Step 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.

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

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