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Asian Vegetable Beef Soup


  • 1 pound beef stew meat, cut into 1-inch cubes
  • 1 tbsp. canola oil
  • 2 cups water
  • 1 cup beef broth
  • 1/4 cup sherry or additonal beef broth
  • Ad
  • 1/4 cup reduced sodium soy sauce
  • 6 green onions, chopped
  • 3 tbsp. brown sugar
  • 2 garlic cloves, minced
  • 1 tbsp. minced fresh ginger root
  • 2 tsp. sesame oil
  • 1/4 tsp. cayenne pepper
  • 1 1/2 cups sliced fresh mushrooms
  • 1 1/2 cups julian carrots
  • 1 cup sliced bok choy
  • 1 1/2 cups uncooked long grain rice
  • Chive blossoms, optional


In a large saucepan, brown the meat in oil on all sides, and drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil, and cayenne pepper. Bring to a boil. Reduce heat, cover and simmer for 1 hour.

Stir in mushrooms, carrots, and bok choy. Cover and simmer 20-30 minutes or until the vegetables are tender. Meanwhile, cook rice according to package directions.

Divide rice among six soup bowls, 3/4 cup in each, top each bowl with 1 cup of soup. Garnish with chive blossoms if desired.

Source: A friend Jean

By Raymonde from North Bay, Ontario

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