Asian Vegetable-Beef Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My husband is Korean-American, and I enjoy working Asian flavors into our menu. This tasty soup was something I put together one night with what I found in our fridge. Everyone loved it! âMollie Lee, Eugene, Oregon 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:
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.
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. Garnish with chive blossoms if desired. Yield: 6 servings.
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