Teriyaki Beef Soup
For an even faster meal, cut up the beef and vegetables for this soup the evening before cooking the soup.
Total Time:
30 mins
Servings:
Makes five 1-1/2-cup servings.
Ingredients
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8 ounces boneless beef sirloin steak
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2 teaspoons olive oil
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1 large shallot, cut into thin rings
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4 cups water
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1 cup unsweetened apple juice
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2 carrots, cut into matchstick strips (1 cup)
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1/3 cup long-grain rice
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1 teaspoon grated fresh ginger
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1/2 teaspoon instant beef bouillon granules
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3 cloves garlic, minced
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2 cups coarsely chopped broccoli
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1 to 2 tablespoons reduced-sodium teriyaki sauce
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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. Makes five 1-1/2-cup servings.
Nutrition information
Calories 197, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 30 mg, Sodium 280 mg, Carbohydrate 22 g, Fiber 2 g, Protein 13 g. Daily Values: Vitamin A 76%, Vitamin C 58%, Calcium 3%, Iron 16%. Exchanges: Vegetable 2, Fruit .5, Starch .5, Lean Meat 1, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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