Teriyaki Beef Soup

For an even faster meal, cut up the beef and vegetables for this soup the evening before cooking the soup.

Teriyaki Beef Soup Enlarge Image
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3 users rated this recipe an average rating of 2.5
Makes:
5 servings
Serving Size:
1 1/2 cups
Start to Finish:
30 mins
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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
2
cups coarsely chopped broccoli
1
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)
    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
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