Asian Vegetable Beef Soup Recipe 445

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ASIAN VEGETABLE-BEEF SOUP RECIPE - (4.4/5)



Asian Vegetable-Beef Soup Recipe - (4.4/5) image

Provided by Jake57

Number Of Ingredients 17

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

Steps:

  • 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.

ASIAN VEGETABLE-BEEF SOUP



Asian Vegetable-Beef Soup image

My husband is Korean American, and I enjoy working Asian flavors into our menus. This tasty soup was something I put together one night with what we had in our fridge. Everyone loved it! -Mollie Lee, Eugene, Oregon

Provided by Taste of Home

Categories     Lunch

Time 2h15m

Yield 6 servings.

Number Of Ingredients 17

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

Steps:

  • 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 6 soup bowls, 3/4 cup in each; top each with 1 cup soup. Garnish with chive blossoms if desired.

Nutrition Facts : Calories 379 calories, Fat 10g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 621mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 2g fiber), Protein 20g protein.

ASIAN VEGETABLE BEEF SOUP



Asian Vegetable Beef Soup image

I found this recipe and had to try it. We are crazy about Korean food and this has alot of the same flavors!

Provided by Mika G.

Categories     Korean

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

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

ASIAN BEEF AND VEGETABLE STIR-FRY



Asian Beef and Vegetable Stir-Fry image

The Asian Beef & Vegetable Stir-Fry is a delicious blend of savory flavors. Use lean beef to make this meal a quick and healthy option for any day of the week!

Provided by Beef. It's What's for Dinner.

Categories     Trusted Brands: Recipes and Tips     Beef. It's What's for Dinner

Yield 4

Number Of Ingredients 7

1 pound beef top sirloin steak boneless, cut 1 inch thick
4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper and carrot strips
1 clove garlic, minced
½ cup prepared stir-fry sauce
⅛ teaspoon crushed red pepper, or to taste
2 cups hot cooked rice
2 tablespoons unsalted dry-roasted peanuts

Steps:

  • Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
  • Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
  • Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
  • Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.

Nutrition Facts : Calories 333.1 calories, Carbohydrate 35.3 g, Cholesterol 38.9 mg, Fat 9.6 g, Fiber 2.1 g, Protein 25.2 g, SaturatedFat 1.9 g, Sodium 321.9 mg, Sugar 7.5 g

ASIAN BURGER SOUP



Asian Burger Soup image

The easiest soup recipe ever. A quick meal for anyone who loves that Asian flavor, and for those whose time is limited.

Provided by PATRICIA53

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 8

1 pound lean ground beef
1 tablespoon toasted sesame seeds
2 (10.5 ounce) cans beef consomme
2 cups water
2 cups fresh bean sprouts
¼ cup diced red bell pepper
½ cup sliced fresh mushrooms
4 green onions, diced

Steps:

  • In a large skillet, brown ground beef over medium high heat, stirring frequently. Add sesame seeds, consomme, and water. Bring to a boil, reduce to a simmer, and cook for 10 minutes.
  • Add bean sprouts and green onions (and red pepper and mushrooms, if using). Cook another 3 minutes. Serve hot.

Nutrition Facts : Calories 260.1 calories, Carbohydrate 4.6 g, Cholesterol 74.4 mg, Fat 15.4 g, Fiber 1.5 g, Protein 25.3 g, SaturatedFat 5.8 g, Sodium 563.3 mg, Sugar 2.3 g

ASIAN VEGETABLE SOUP



Asian Vegetable Soup image

This is one of my newly adopted recipes. I have not yet tried it, but have created concoctions similar to this on my own many times. This is an add/delete, feel-free-to-improvise kind of recipe. When I've made things like this in the past, I treated it as a "clean out the fridge" experiment. I would think that shrimp, scallops or other fish or even chicken would work well in this (I've used shrimp and scallops in my own versions of this kind of recipe).

Provided by spatchcock

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 19

5 cups vegetable stock
1 onions, thinly sliced or 2 scallions, chopped
2 garlic cloves, minced
1 tablespoon gingerroot, Minced
1 1/2 tablespoons soy sauce
3 stalks bok choy (diagonally sliced, also shred leaves)
1 sweet red pepper, julienned
1 cup broccoli floret
1 carrot, shredded
1 cup mushroom, Sliced
1/2 cup peas
2 ounces buckwheat noodles (1/2 cup)
1/2 lb firm tofu, cut in 1/2-inch cubes
1/4 cup watercress leaf
pea pods, blanched (optional)
1 slice scallion, thinly sliced
celery leaves
toasted sesame seeds
lettuce or watercress leaf, finely chopped

Steps:

  • Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and bring to a boil.
  • Add onion, garlic, and gignger; simmer for 3 minutes.
  • Stir in remaining stock and soy sauce.
  • Cover pot and bring to a gentle boil.
  • Add remaining ingredients.
  • Test for doneness: noodles should be softened; vegetables should remain crisp/tender.
  • Timing - about 8 minutes.
  • Top each serving with one of the garnishes.
  • VARIATIONS: - substitute 1 c cooked brown rice for the buckwheat noodles peppers, chopped water chestnut, chopped jicama root, shredded spinach, chopped celery, or bamboo shoots.
  • EGG THREADS:.
  • In a small skillet, heat a little margarine.
  • When it begins to bubble, add 1 egg beaten with a little cold water.
  • Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better.
  • When the egg is lightly cooked, turn it out onto a cutting board.
  • Slice it into very thin strips with a sharp knife. (makes about 1/3 cup).

Nutrition Facts : Calories 67.3, Fat 1.8, SaturatedFat 0.4, Sodium 274.1, Carbohydrate 8.5, Fiber 2.4, Sugar 3.5, Protein 5.7

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