Teriyaki Beef Soup
photo by stormylee
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
5
ingredients
- 226.79 g boneless beef top sirloin steaks
- 9.85 ml olive oil
- 1 large shallot, thinly sliced
- 946.36 ml water
- 236.59 ml apple juice or 236.59 ml apple cider
- 2 carrots, cut into thin,bite-size strips
- 78.78 ml uncooked long-grain white rice
- 14.79 ml grated fresh ginger
- 3 clove garlic, minced
- 4.92 ml beef bouillon granules
- 473.18 ml small broccoli florets
- 14.79-29.58 ml light teriyaki sauce
- 14.79 ml dry sherry, optional
- slivered green onion top, optional
directions
- Trim fat from beef.
- Cut beef into thin, bite-size strips.
- In a large saucepan, heat olive oil over medium-high heat.
- Add beef and shallot.
- Cook, stirring, for 2 to 3 minutes or until beef is brown.
- Use a slotted spoon to remove mixture; set aside.
- In same saucepan, combine water, apple juice, carrots, rice, ginger, garlic and bouillon granules.
- Bring to a boil, then reduce heat.
- Simmer, covered, about 15 minutes or until carrots are tender.
- Stir in beef mixture and broccoli.
- Simmer, covered, for 3 minutes.
- Stir in the teriyaki sauce and sherry.
- Ladle soup into bowls.
- Garnish with slivered green onion tops.
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Reviews
-
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!
Tweaks
-
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!
RECIPE SUBMITTED BY
Dancer
Guelph, 0