Total Time
40mins
Prep 15 mins
Cook 25 mins

Ingredients Nutrition

Directions

  1. Trim fat from beef.
  2. Cut beef into thin, bite-size strips.
  3. In a large saucepan, heat olive oil over medium-high heat.
  4. Add beef and shallot.
  5. Cook, stirring, for 2 to 3 minutes or until beef is brown.
  6. Use a slotted spoon to remove mixture; set aside.
  7. In same saucepan, combine water, apple juice, carrots, rice, ginger, garlic and bouillon granules.
  8. Bring to a boil, then reduce heat.
  9. Simmer, covered, about 15 minutes or until carrots are tender.
  10. Stir in beef mixture and broccoli.
  11. Simmer, covered, for 3 minutes.
  12. Stir in the teriyaki sauce and sherry.
  13. Ladle soup into bowls.
  14. Garnish with slivered green onion tops.
Most Helpful

4 5

This was very tasty indeed! Lovely and quick. I used more beef (needed using up!), beef bouillion cube instead of granules, omitted both the optionals (as I didn't have either of them!), and added red chili flakes - I think the hotness really enhanced the sweet/salty flavours of the soup. Thank you Dancer^, this was great!