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Teriyaki Beef Soup
Ingredients
-
8
ounces boneless beef sirloin steak
-
2
teaspoons olive oil
-
1
large shallot, cut into thin rings
-
4
cups water
-
1
cup unsweetened apple juice
-
2
carrots, cut into matchstick strips (1 cup)
-
1/3
cup long-grain rice
-
1
teaspoon grated fresh ginger
-
1/2
teaspoon instant beef bouillon granules
-
3
cloves garlic, minced
-
2
cups coarsely chopped broccoli
-
1
- 2
tablespoons reduced-sodium teriyaki sauce
-
1
tablespoon dry sherry (optional)
Directions
1. Trim fat from beef. Cut beef into bite-size strips. In a large saucepan heat olive oil over medium-high heat. Cook and stir beef and shallot in hot oil for 2 to 3 minutes or until beef is brown. Remove beef mixture with a slotted spoon; set aside.
2. In the same saucepan combine water, apple juice, carrots, uncooked rice, ginger, bouillon granules, and garlic. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until the carrots are tender.
3. Stir in the broccoli and beef mixture. Simmer, covered, for 3 minutes. Stir in the teriyaki sauce and, if desired, the dry sherry.
Nutrition Facts
(Teriyaki Beef Soup)
- Servings Per Recipe 5,
- Calories 197,
- Protein (gm) 13,
- Carbohydrate (gm) 22,
- Fat, total (gm) 6,
- Cholesterol (mg) 30,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 783,
- Vitamin C (mg) 34,
- Sodium (mg) 280,
- Calcium (DV %) 30,
- Iron (DV %) 3,
- Vegetables () 2,
- Fruit () 1,
- Starch () 1,
- Lean Meat () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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