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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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  • 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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  • 7 of 8 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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  • 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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  • 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!
    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
    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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  • 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 4 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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  • Incredible!
    2 of 2 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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  • 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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  • Used some leftover London Broil that I made from this site--this was such a delicious, refreshing, light soup. - 3/24/14

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  • Great soup thankx! - 8/6/13

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  • It needed more spices and less cabbage (the cabbage will cook down and release liquid the longer you cook it). I might try the Thai basil, fish sauce, and lime like another member suggested, as well as 1/4 cup more of beef broth. Still good, though! Thanks for the recipe! - 7/3/13

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  • I made this last night and it was fabulous! It comes together easy and it is filling. I added a half cup of Jasmine rice to the bowl before adding the soup. - 4/9/13

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  • Tried this today for lunch....YUM! And it was pretty food! Nice and light as well. :) - 3/19/13

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  • Lame. What kind of noodles? How do you prepare? How much do you add per serving? I wanted an Asian noodle soup like in the picture.

    Having said that...I made the soup and it was marvelous!! Maybe 1/2 the sirachi for kids. - 3/11/13

    Reply from CHEF_MEG (3/11/13)
    Serve with brown rice or rice noodles. The noodles are optional. If you choose to use either of them you would need to add in the values. Serving of rice or noodles would be 1/2 cup cooked. The preparation steps are listed- let me know if you need any other help. Chef Meg


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  • I love this soup. It taste great!! I purchased matchstix carrots instead of shredding carrots--it saved time. Plan to make this again!!! - 2/23/13

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  • very good! quick & easy! - 2/21/13

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  • Very good and so simple to make. - 1/19/13

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  • The recipe lists 8 oz beef but if you open the recipe the calories are calculated on 12 oz, big difference calorie wise. I lowered the meat to 6 oz (healthier, IMHO) and lowered the onions to one cup original recipe called for 3 cups which were over a hundred calories. Now servin 2 cup, 207 calorie. - 1/17/13

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  • It sounds like a Vietnamese soup recipe, my favourite ethnic to eat it is so flavourful and simple, and it is delicious.
    - 8/7/12

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  • The picture does seem misleading due to the egg, but in it self it's a good soup. I did end up doubling the beef broth as it was too thick otherwise. I didn't add bean sprouts as I didn't find them and omitted the sriracha sauce so that I could give it to my toddler. - 7/27/12

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  • Looks great can't wait to try - 7/20/12

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  • this sound's great but i would like to see the pic. to match the food! it's clear this isn't. with, egg's, dill, no cabbcage.. you get the idea it just make's it nice for us, to see if what we made look like the pic. i also like to say every one is makin geart eats thank you keep up the good wook! - 6/13/12

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  • The soup sounds so good but I thought that we cannot eat carrots
    On the hcg diet? I am still learning. - 6/13/12

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  • Used stew meat instead of sirloin and cooked the beef, ginger, mushrooms and carrots in the crockpot. Reboiled soup on the stove just prior to serving and added the rest of the veggies plus some udon noodles. - 3/2/12

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  • This was so good. The sriracha sauce and cilantro are what set this apart. I put in about triple the amount it called for as I like a kick. I also put in more steak as I wanted it to be more filling as it was our main course. I just used plain mushrooms and regular cabbage, this one is a keeper! - 2/22/12

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  • I did tweak it a good bit. There are only 2 people, not 8; made less. Didn't have sprouts, used pho noodles. Used regular cabbage and steak-umms. Didn't have cilantro. Added a small tomato chopped up at the end. Oh boy, was it GOOD, GOOD, GOOD! Will make again for sure! - 2/21/12

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  • Wonderful....... - 2/21/12

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  • Incredible!
    0 of 1 people found this review helpful
    it seems to me that the cabbage soup diet was used to rehabilitate HEART patients!!! - 2/21/12

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  • Add a little basil, some fish sauce, and rice noodles and you have a basic pho with cabbage. - 2/21/12

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  • 0 of 2 people found this review helpful
    Sounds good.... - 2/21/12

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  • This is very tasty - 2/21/12

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  • Very easy! Great for a weeknight meal - 2/15/12

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  • It took my more than 10 minutes to chop all the vegetables, but then I'm not the most dexterous person. Needless to say, the soup was very delicious. I skipped the sriracha sauce since I don't like spicy food, and added some seasoned rice vinegar to make it tangy and zesty. - 2/5/12

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  • Really, really, really good! I could only find regular cabbage and canned bean sprouts at Kroger, and I was afraid the recipe wouldn't turn out very well without good ingredients. But it was still incredibly delicious! I had like five bowls. So maybe not so good for my diet. - 2/5/12

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  • 0 of 1 people found this review helpful
    what is sriracha?? - 2/1/12

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  • Almost reminds me of Vietnamese "pho" but without the star anise, cinnamon and a few other items. Also, brisket, eye of round and bottom round thin slice can be substituted. This is why I have had to keep my own meat slicer on hand for the last 30 years! - 1/27/12

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  • Absolutely DELICIOUS all by itself without the rice or noodles! - 1/27/12

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  • Very Good
    0 of 1 people found this review helpful
    I am making it today. I don't have the cabbage but plan to substitute another crunchy low cal vegetable. What a great idea! - 1/22/12

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  • Yumm! I will use a different mushroom as shitake's are so expensive. - 1/22/12

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  • Made the recipe as written... extremely bland. Boiled beef in thin veggie soup :-( I noticed that many who rated it highly added additional ingredients which I'm sure changes things for the better. I won't be making this again as it is really dull and the ingredients are $$$ (especially mushrooms - 1/2/12

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  • Sounds like the Korean restaurant we used to like to go it I adore cilantro. I'm going to have to look up "sriracha" though.
    - 12/31/11

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  • This sounds like my very next lunch dish! Yum. An asian cafe that i love serves a similar soup. - 12/31/11

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  • 0 of 12 people found this review helpful
    okay i just wanna say, i'm pretty sure you've said the cabbage soup diet doesn't work before. it's not true.not that you should promote it, but you should also be honest.the cabbage soup diet works if you have self control.and beef is SO unhealthy.seriously. - 12/31/11

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  • I added fish sauce, lime juice, button mushrooms. YUM! - 11/8/11

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  • so you are putting in the meat raw? - 11/2/11

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  • Loved this, I used half a pork tenderloin instead of beef, used chicken stock (low sodium), added cloves, star anise, thai basil and limes. I also used Soba buckwheat noodles. My 8 year old asked for 2nds! I will definitely be making this again. - 10/27/11

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  • sounds awesome!! I think I'll be making this one soon! - 10/27/11

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  • I saved this recipe to try. I detest cilantro. Any ideas of what to substitute that would be delitions but taste NOTHING like cilantro? Also the fall is bringing with it the end of my fresh herb garden. Commensts on reccomendations for dried herbs? - 10/26/11

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  • Incredible!
    0 of 1 people found this review helpful
    sounds easy and tasty,appreciate the low sodium/fat , even though it would be better with the extra . That would puff me up , and then take 3-4 days to lose the water weight gain. thanks for the recipe! - 10/23/11

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  • Awesome! When is a super hurry I use my local market's in store made garlic roast beef. Yummy! - 10/21/11

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  • This sounds so easy and good for you, can't wait to try. Love asian foods!!! - 10/20/11

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  • You know what, that looks pretty good! Excellent protein for the number of calories. I might try that and swap out shrimp for the beef... - 10/12/11

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  • Good - 10/10/11

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  • Almost as good as the real thing. Satisfying. - 10/10/11

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  • Delicious! - 10/6/11

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  • Made this for dinner last night and it was a hit! Very simple to make. - 9/28/11

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  • Excellant! Next time I'll do chicken broth and chicken for an Asian Chicken Soup. - 9/14/11

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  • Very good soup! I removed the mushrooms (personal preference) but enjoyed it!! - 9/6/11

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  • I love everything in one dish! That's why soups and casseroles are my thing! YUMMY! - 9/1/11

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  • Kinda like pho, but not as good.
    Maybe good for people who really like Americanized Chinese and Vietnamese dishes like pepper steak, as it follows the same flavor (or lack of) pattern.
    Shame really, since Pho isn't that much harder to make than this recipe. - 8/16/11

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  • added garlic, lemon grass and fish sauce - 8/12/11

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  • This was a pretty poor version of a pho. Tasted flat and bland. On the other hand, it is nutritious and easy to prepare. - 8/12/11

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  • Wonderful!!! Made it with tofu and added fish souce. Also added some other vegetables I had on hand: zucchini, celery, and bell pepper. - 8/7/11

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  • EXCELLENT soup!! Made my own sriracha sauce...and was definitely worth the trouble. A keeper! - 8/2/11

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  • Very Good
    0 of 1 people found this review helpful
    This was soooo good! I made it with diced chicken and chicken stuck... I also accidentally added twice the ginger it called for...but it was VERY good! :) - 7/31/11

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  • Sooo good! OM NOM NOM NOM NOM!!! - 7/11/11

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  • it has all of the right ingredients! i cant wait to try it. - 6/26/11

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  • Fabulous Recipe !
    Thanks ! - 6/2/11

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  • OMG THIS IS SO GOOD THANKS SO MUCH - 6/2/11

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  • sounds delicious!! I'll try it tonight. - 5/28/11

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  • Really yummy recipe!!! I like spice, so I added double the amount of sriracha sauce. I also couldn't find shiitake mushrooms so I used oyster mushrooms instead. I would definitely make again! - 2/23/11

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  • O.K.
    0 of 7 people found this review helpful
    I think this would be worth a try. - 2/22/11

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  • Incredible!
    0 of 1 people found this review helpful
    Oooh, I want some right now. I'm wondering about some of the seasoning, like --sriracha sauce. Never heard of it.
    - 2/21/11

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  • 0 of 5 people found this review helpful
    sounds great - 2/21/11

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  • 0 of 4 people found this review helpful
    Sounds delicous! - 2/21/11

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  • 0 of 4 people found this review helpful
    several ingredients are not available "in teh sticks"
    but sounds great! - 2/21/11

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  • 0 of 2 people found this review helpful
    Anything with cilantro! you know it is good. Yummmmmy. - 2/21/11

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