Asian Vegetable Beef Soup

Name: Asian Vegetable Beef Soup
Prep time: 30 min
Cook time: 90 minutes
Cuisine: "Asian"
Ingredients: 1 pound beef stew meat; cut into 1-inch cubes 1 Tbsp canola oil 2 cups water 1 cup beef broth 1/4 cup dry red wine 1/4 cup soy sauce 6 green onions; chopped 3 Tbsp brown sugar Spice World Garlic 1 tsp. Spice World Ready-to-Use Minced Garlic or 1 tsp. Spice World Squeezable Garlic or 2 cloves Spice World Peeled Garlic; minced or 2 cloves Spice World Fresh Garlic; minced Spice World Ginger 1 tablespoon Spice World Minced Ginger or Spice World Squeezable Ginger 2 teaspoons sesame oil 1/4 tsp cayenne pepper 1-1/2 cups sliced fresh mushrooms 1-1/2 cups carrots; julienned 1 cup sliced bok choy 1-1/2 cups uncooked long grain rice (optional) Salt

This soup is so satisfying, full of vegetables and flavorful beef. Make sure you have leftovers as you’ll crave this again!

Serves: 6

Total Time: 90 minutes

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Ingredients

1 pound beef stew meat, cut into 1-inch cubes
1 Tbsp canola oil
2 cups water
1 cup beef broth
1/4 cup dry red wine
1/4 cup soy sauce
6 green onions, chopped
3 Tbsp brown sugar
Spice World Garlic
1 tsp. Spice World Ready-to-Use Minced Garlic or
1 tsp. Spice World Squeezable Garlic or
2 cloves Spice World Peeled Garlic, minced or
2 cloves Spice World Fresh Garlic, minced
Spice World Ginger
1 tablespoon Spice World Minced Ginger or Spice World Squeezable Ginger
2 teaspoons sesame oil
1/4 tsp cayenne pepper
1-1/2 cups sliced fresh mushrooms
1-1/2 cups carrots, julienned
1 cup sliced bok choy
1-1/2 cups uncooked long grain rice (optional)
Salt

Instructions

In a dutch oven, brown meat in oil then drain. Add the water, broth, wine, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat to low; cover and simmer for 1 hour.
Stir in the mushrooms, carrots and bok choy; cover and simmer an additional 20-30 minutes longer or until vegetables are tender. Finish with salt, if needed.
Meanwhile, cook rice according to package directions (if serving over rice)
Divide rice among 6 soup bowls, 3/4 cup in each; top each with 1 cup soup.