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


★★★★★ 1 vote

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
  • 6
    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.

How to Make Asian Vegetable Beef Soup~Robynne


  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.
  2. 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.
  3. Divide rice among soup bowls, 3/4 cup in each; top each with soup.

Printable Recipe Card

About Asian Vegetable Beef Soup~Robynne

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

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