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.

Reviews

(1)
Most Helpful

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!

stormylee October 23, 2011

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