4.4 of 5 (66)

Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 247.5
  • Total Fat: 5.8 g
  • Cholesterol: 50.4 mg
  • Sodium: 281.8 mg
  • Total Carbs: 29.1 g
  • Dietary Fiber: 5.9 g
  • Protein: 22.8 g

View full nutritional breakdown of 15-Minute Asian Beef Soup calories by ingredient
Report Inappropriate Recipe

15-Minute Asian Beef Soup

Submitted by: CHEF_MEG
15-Minute Asian Beef Soup

Introduction

This soup is packed with flavor yet low in fat. You can customize it with any vegetables or protein you have on hand. This soup is packed with flavor yet low in fat. You can customize it with any vegetables or protein you have on hand.
Number of Servings: 4

Ingredients

    1 tablespoon low-sodium soy sauce
    2 teaspoons fresh ginger, grated
    8 ounces beef sirloin, sliced into 1-inch strips
    1 quart (32 ounces) reduced-sodium or homemade beef stock
    2 large carrots, shredded or thinly chopped
    1/2 head Napa cabbage (about 2 1/2 cups), shredded
    1 1/2 cups sliced mushrooms, tops only
    1/2 teaspoon sesame oil
    2 cups bean sprouts
    1 teaspoon sriracha sauce
    1/4 cup cilantro leaves, chopped
    3 green onions, chopped

Tips

Remember that old fad diet where all you eat is cabbage soup? It doesn't work, but I like to joke that this is my "soup diet." I can make a batch and live off it for three days--there are many layers of flavors: the earthy mushrooms, sharp ginger, herbal cilantro, and spicy sriracha. You won't tire of this simple and fast soup!


Directions

Mix the soy sauce and ginger in a medium bowl, add the beef, and let marinate.
Meanwhile, bring the stock to a boil in a large saucepan or stock pot.
Add the beef and sauce to the boiling stock, and reduce heat to medium-high. Cook for two minutes, then add the carrots, cabbage, and mushrooms.
Cook another two minutes then add the sesame oil, sriracha, and bean sprouts.
Cook two more minutes, then remove from heat and garnish with cilantro and green onions.
Makes 4 (two cup) servings.

Serve with brown rice or rice noodles, as shown in the photo.









Rate This Recipe

  Rating:  
  Click here to login and rate this recipe  


Member Ratings For This Recipe

  • TIGER1LYNCH

    Very Good
    14 of 14 people found this review helpful
    report inappropriate post
    Added lime, fish sauce, and Thai basil. Tastes like Pho. - 2/23/11

    Was this review helpful?   Yes  No
  • SPLODIE

    Very Good
    10 of 10 people found this review helpful
    report inappropriate post
    I turned it veggie - veg stock, extra firm tofu instead of beef - it was still really good. - 3/14/11

    Was this review helpful?   Yes  No
  • CHEFWITCH


    6 of 7 people found this review helpful
    report inappropriate post
    It says the servings is 8, but if the recipe uses only 1 quart of stock that's a 1/2 cup broth each; 8 oz of sirloin means 1 oz per serving? If the soup is a course to a full meal then sure, otherwise you'll need something else to go with it. - 1/13/12

    Was this review helpful?   Yes  No
  • MISSJANE2011


    6 of 7 people found this review helpful
    report inappropriate post
    Sounds very similar to one I've made out of the Nigella Lawson "How To Eat" book - and it's delish! She marinades the meat then chargrills it before adding it to the soup, YUMMO!! - 11/3/11

    Was this review helpful?   Yes  No
  • KATHRYNLP

    Very Good
    6 of 6 people found this review helpful
    report inappropriate post
    Now that's a great soup. Everyone want's more, so I'll make it again next week. Thanks Meg! - 2/21/11

    Was this review helpful?   Yes  No
  • LW60448

    Incredible!
    5 of 5 people found this review helpful
    report inappropriate post
    I add a little bit of peanut butter. The bean sprouts are a great substitute for noodles (if you are avoiding carbs). Easy, quick, delicious and satisfying soup! Use a potato peeler to shred carrots (long shreds...like noodles!). - 2/27/12

    Was this review helpful?   Yes  No
  • TRICIAN13

    Very Good
    5 of 5 people found this review helpful
    report inappropriate post
    We don't eat much beef, so I used chicken breasts and broth. Also didn't have sriracha sauce so added 1/4 tsp. red pepper flakes. Served over brown rice. Delish!
    - 2/21/12

    Was this review helpful?   Yes  No
  • JHAWK73

    Incredible!
    4 of 4 people found this review helpful
    report inappropriate post
    The was delicious! I followed the recipe and the whole family loved it. Definitely will make again. - 1/9/13

    Was this review helpful?   Yes  No
  • LABRADOG

    Incredible!
    4 of 4 people found this review helpful
    report inappropriate post
    Fast and excellent!! - 1/3/13

    Was this review helpful?   Yes  No
  • SHERNANDEZ68

    Incredible!
    4 of 4 people found this review helpful
    report inappropriate post
    I love this one. I've made it numerous times. - 11/28/12

    Was this review helpful?   Yes  No
  • GLINKETTE


    4 of 4 people found this review helpful
    report inappropriate post
    Recipe was good and easy to make. I absolutely HATE shredding carrots, so I left the carrots out. I think it might have been better with a little tofu?? Will make again. - 9/12/11

    Was this review helpful?   Yes  No
  • KOMAL53

    Incredible!
    4 of 4 people found this review helpful
    report inappropriate post
    Just loved this Soup---Thank You for such a wholesome Dish!!! - 2/21/11

    Was this review helpful?   Yes  No
  • TRINIGAL22

    Incredible!
    4 of 4 people found this review helpful
    report inappropriate post
    The best soup I have ever made. - 2/21/11

    Was this review helpful?   Yes  No
  • LARENK

    Very Good
    3 of 4 people found this review helpful
    report inappropriate post
    I used chicken instead of beef, chicken broth instead of beef broth, forgot to buy the sprouts so used extra napa cabbage. Also no sirachi so used black bean sauce, I doubled the recipe and didn't have enough shitake so also added in some cremini mushrooms. We will add hot sauce to individual taste - 2/7/12

    Was this review helpful?   Yes  No
  • LSDALOIA

    Incredible!
    2 of 2 people found this review helpful
    report inappropriate post
    I used shrimp and added soba oodles. Yum! - 1/23/13

    Was this review helpful?   Yes  No
  • 000052891


    2 of 2 people found this review helpful
    report inappropriate post
    Tried this recipe last week....delicious! Will definitely make again...thx - 1/21/13

    Was this review helpful?   Yes  No
  • INKYDINKYDOO

    Incredible!
    2 of 2 people found this review helpful
    report inappropriate post
    Ummm, ummmm, ummmm, ummmm, ummmm! I was afraid there might not be enough broth for all the "stuff," but this turned out P E R F E C T ! Thanks, Chef Meg! - 1/20/13

    Was this review helpful?   Yes  No
  • N33D2LOSE50

    Incredible!
    2 of 2 people found this review helpful
    report inappropriate post
    I really enjoyed this soup! I added bamboo shoots to mine! EXCELLENT I'm making this again this week! - 10/11/12

    Was this review helpful?   Yes  No
  • SALLENKV

    Incredible!
    2 of 2 people found this review helpful
    report inappropriate post
    As an alternative, skip the steak, add peas, shrimp and white vinegar to have a nice hot and sour soup as well.

    Can prep the veggies the day before and it's really fast then. - 9/9/12

    Was this review helpful?   Yes  No
  • GIGISPARKY


    2 of 4 people found this review helpful
    report inappropriate post
    I am cutting way back on red meat and avoiding hormones and antibiotics as much as possible. I devised a similar soup using firm-fleshed fish in the place of meat. I think this would be a great opportunity to substitute fish for beef. - 2/21/12

    Was this review helpful?   Yes  No
  • LARA423

    Incredible!
    2 of 2 people found this review helpful
    report inappropriate post
    This was delicious and filling! It might have taken me more than 15 minutes to make it. With all the chopping and prep work for this soup. I also grilled the steak before I dropped them in and I used canned bean sprouts because I could not find them fresh. If you love Asian inspired foods this is it - 1/2/12

    Was this review helpful?   Yes  No
  • BONNIEMCDERMOTT


    2 of 7 people found this review helpful
    report inappropriate post
    Sounds fabulous! I must try this soon. - 12/31/11

    Was this review helpful?   Yes  No
  • AMYVANDERPOEST


    2 of 3 people found this review helpful
    report inappropriate post
    Loved it, wanted a bit more salt but that's not hard to add, also added tofu. I think the next time I'll add some fish sauce as suggested above and maybe some garlic. Like eating a bowl of health! - 2/25/11

    Was this review helpful?   Yes  No
  • MAYLENA66


    1 of 2 people found this review helpful
    report inappropriate post
    I love pho, so I am planning to try this soup asap. - 8/7/12

    Was this review helpful?   Yes  No
  • DONNA_VT


    1 of 15 people found this review helpful
    report inappropriate post
    One to put in my "to try" list . . . .sounds good and quick if you have the ingredients on hand. - 2/21/11

    Was this review helpful?   Yes  No
Sign up for a FREE SparkPeople account