ASIAN VEGETABLE BEEF SOUP

Asian Vegetable Beef Soup image

Provided by Mika G.

Categories Korean

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

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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

Steps:

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.

Nutrition Facts : Calories 563, Fat 23.9, SaturatedFat 8.2, Cholesterol 78.8, Sodium 537.2, Carbohydrate 51, Fiber 2.2, Sugar 9.3, Protein 25.6