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Asian-Vegetable Soup Recipe

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This recipe for Asian-Vegetable Soup is from The Great Angelette Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb lean beef stew or sirloin tips, cut into 1 inch cubes
1 tbsp. canola oil
2 cups water
1 cup beef broth
1/4 cup sherry or additional beef broth
1/4 cup soy sauce
6 green onions, chopped
3 tbsp. brown sugar
2 garlic cloves, minced
1 tbsp. minced or grated fresh ginger
2 tsp sesame oil
1/4 tsp cayenne pepper
1 1/2 cups sliced fresh mushrooms
1 1/2 cup julienned carrots
1 cup sliced bok choy
1 cup broccoli florets (optional)
1 1/2 cups uncooked long grain rice
Directions:
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. Turn down, cover and simmer 1 hour.

2) Stir in vegetables, cover and simmer 20 or 30 more minutes. While the vegetables cook, cook rice according to package directions.

3) Divide rice between 6 soup bowls, top with 1 cup soup in each bowl. Sprinkle on peanuts, cashews or chopped scallions.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
A delicious Asian soup. Fresh ginger is the secret to the great Asian taste.

 

 

 

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