Asian Vegetable Beef Soup |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I found this recipe and had to try it. We are crazy about Korean food and this has alot of the same flavors! Ingredients:
1 lb beef stew meat, cut into 1-inch cubes |
1 tablespoon canola oil |
2 cups water |
1 cup beef broth |
1/4 cup sherry wine or 1/4 cup additional beef broth |
1/4 cup reduced sodium soy sauce |
6 green onions, chopped |
3 tablespoons brown sugar |
2 garlic cloves, minced |
1 tablespoon gingerroot, minced |
2 teaspoons sesame oil |
1/4 teaspoon cayenne pepper |
1 1/2 cups fresh mushrooms, sliced |
1 1/2 cups carrots, julienned |
1 cup bok choy, sliced |
1 1/2 cups long grain rice, uncooked |
Directions:
1. In 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.
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.
3. Divide rice among six soup bowls, 3/4 cup in each; top each with 1 cup of soup.
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