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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
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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.









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Member Ratings For This Recipe


  • Very Good
    17 of 17 people found this review helpful
    Added lime, fish sauce, and Thai basil. Tastes like Pho. - 2/23/11

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

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  • 8 of 9 people found this review helpful
    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

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  • Incredible!
    7 of 7 people found this review helpful
    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

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  • 7 of 8 people found this review helpful
    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

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  • Very Good
    6 of 6 people found this review helpful
    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

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

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

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

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

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  • 4 of 4 people found this review helpful
    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

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

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

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  • Incredible!
    3 of 3 people found this review helpful
    I really enjoyed this soup! I added bamboo shoots to mine! EXCELLENT I'm making this again this week! - 10/11/12

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  • 3 of 5 people found this review helpful
    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

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  • Very Good
    3 of 4 people found this review helpful
    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

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  • Incredible!
    3 of 3 people found this review helpful
    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

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

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

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  • Incredible!
    2 of 2 people found this review helpful
    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

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  • Incredible!
    2 of 2 people found this review helpful
    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

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

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  • 2 of 3 people found this review helpful
    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

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

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

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