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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,
- cal. (kcal) 197,
- Fat, total (g) 6,
- chol. (mg) 30,
- sat. fat (g) 2,
- carb. (g) 22,
- fiber (g) 2,
- pro. (g) 13,
- vit. A (RE) 783,
- vit. C (mg) 34,
- sodium (mg) 280,
- calcium (mg) 30,
- iron (mg) 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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