Asian Vegetable Beef Soup

Mika G.'s Note:

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

• Total Time: 1 hrs 30 mins
• Prep Time: 1 hrs
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 1 lb beef stew meat , cut into 1-inch cubes
• 1 tablespoon canola oil
• 2 cups water
• 1 cup beef broth
• ¼ cup sherry wine or ¼ cup additional beef broth
• ¼ 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
• ¼ teaspoon cayenne pepper
• 1 ½ cups fresh mushrooms , sliced
• 1 ½ cups carrots , julienned
• 1 cup bok choy , sliced
• 1 ½ cups long grain rice , uncooked

Directions:

1. 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.
2. 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.
3. Divide rice among six soup bowls, 3/4 cup in each; top each with 1 cup of soup.