Teriyaki Beef Soup
ounces boneless beef sirloin steak
teaspoons olive oil
large shallot, cut into thin rings
cup unsweetened apple juice
carrots, cut into matchstick strips (1 cup)
cup long-grain rice
teaspoon grated fresh ginger
teaspoon instant beef bouillon granules
cloves garlic, minced
cups coarsely chopped broccoli
tablespoons reduced-sodium teriyaki sauce
tablespoon dry sherry (optional)
- 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.
- 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.
- 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)
- Per serving:
- 197 kcal cal.,
- 6 g fat
- (2 g sat. fat,
- 30 mg chol.,
- 280 mg sodium,
- 22 g carb.,
- 2 g fiber,
- 13 g pro.
- Percent Daily Values are based on a 2,000 calorie diet