Asian Vegetable-Beef Soup Recipe
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! —Mollie Lee, Eugene, Oregon
This recipe is:
Contest Winning
* 6 Servings
* Prep: 30 min.
* Cook: 1-3/4 hours
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 six soup bowls, 3/4 cup in each; top each with 1 cup of soup. Garnish with chive blossoms if desired. Yield: 6 servings.
Nutrition Facts: 1 cup soup with 3/4 cup rice equals 379 calories, 10 g fat (2 g saturated fat), 47 mg cholesterol, 621 mg sodium, 50 g carbohydrate, 2 g fiber, 20 g protein.
Asian Vegetable-Beef Soup published in Country Woman October/November 2008, p27
Beth Layman :)
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