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Asian Beef Soup
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Posted By: Silvia
Posted In: Cholesterol
Page Views: 119 views
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Course: Soups
Cusine: American
Posted In: Cholesterol
Page Views: 119 views
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Course: Soups
Cusine: American
PrintOther Info
Other Considerations:: Egg FreeIngredients
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8 ounces beef sirloin, fat removed, sliced into 1-inch strips
1 tablespoon soy sauce, reduced sodium
1 quart reduced-sodium or homemade beef stock
2 teaspoons fresh ginger, grated
2 large carrots, shredded, about 1 cup
1/2 head cabbage, about 2 1/2 cups, shredded
6 ounces shiitake mushrooms, tops only, stems removed, sliced, about 1 1/2 cups
1/2 teaspoon sesame oil
2 cups fresh bean sprouts
1 teaspoon sriracha sauce
1/4 cup cilantro leaves, chopped
3 green onions, chopped
Directions
Bring the stock to a boil in a large saucepan or stock pot.
Place the beef, soy sauce, and ginger in a glass dish, mix to combine, and let marinate for five minutes.
Add the beef and sauce to the boiling stock, and reduce heat to medium-high. Cook for two minutes, then add the carrots, cabbage, and mushrooms and cook another two minutes before adding the sesame oil, sriracha, and bean sprouts and cooking for final two minutes.
Remove from heat and garnish with cilantro and green onions.
Makes 8 (one cup) servings.