Asian Vegetable Beef Soup Recipe #366464
I found this recipe and had to try it. We are crazy about Korean food and this has alot of the same flavors!
by Mika G.
1½ hours | 1 hour prep
SERVES 6
- 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 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
- 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.
- 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.
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5 stars