Asian Vegetable Beef Soup~Robynne

Robynne Glenn


A new twist on vegetable beef soup. Adapted from a Taste of Home recipe.

Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I advise you to use my recipes the same way. Trust your experience and adjust to your personal taste~Robynne

pinch tips: Non-Stick Rice Every Time





30 Min


1 Hr 45 Min


Stove Top


1 lb
beef stew meat, cut into 1 inch cubes
1 Tbsp
vegetable oil
1 c
beef broth*
1/4 c
sherry or additional beef broth
1/4 c
soy sauce
green onions, chopped
3 Tbsp
brown sugar
3 clove
1 Tbsp
fresh minced gingerroot or 1/2 teaspoon ground ginger (use fresh if possible for best result))
2 tsp
sesame oil
1/4 tsp
cayenne pepper
1 1/2 c
fresh mushrooms, sliced
1 1/2 c
julienned carrots
1 c
sliced bok choy
1 1/2 c
uncooked long grain rice
*i usually add beef soup base to intensify the beef flavor, if you do so, be sure to hold off on salting the soup, as soup base contains sodium
*if you want more asian flavor, add some five-spice powder.

Directions Step-By-Step

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 vegetable are tender. Meanwhile, cook rice according to the package directions.
Divide rice among soup bowls, 3/4 cup in each; top each with soup.

About this Recipe

Course/Dish: Rice Sides, Beef Soups
Main Ingredient: Beef
Regional Style: Asian