ASIAN VEGETABLE BEEF SOUP~ROBYNNE

Asian Vegetable Beef Soup~Robynne image

Provided by Robynne Glenn

Time 2h15m

Number Of Ingredients 17

1 lb beef stew meat, cut into 1 inch cubes
1 Tbsp vegetable oil
1 c beef broth*
1/4 c sherry or additional beef broth
1/4 c soy sauce
6 green onions, chopped
3 Tbsp brown sugar
3 clove garlic
1 Tbsp fresh minced gingerroot or 1/2 teaspoon ground ginger (use fresh if possible for best result))
2 tsp sesame oil
1/4 tsp cayenne pepper
1 1/2 c fresh mushrooms, sliced
1 1/2 c julienned carrots
1 c sliced bok choy
1 1/2 c uncooked long grain rice
*i usually add beef soup base to intensify the beef flavor, if you do so, be sure to hold off on salting the soup, as soup base contains sodium
*if you want more asian flavor, add some five-spice powder.

Steps:

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 vegetable are tender. Meanwhile, cook rice according to the package directions.
3. Divide rice among soup bowls, 3/4 cup in each; top each with soup.