Asian Vegetable-Beef Soup

By Jake57

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

Preparation

Step 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.

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.