15-Minute Asian Beef Soup
(91)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
1 tablespoon low-sodium soy sauce2 teaspoons fresh ginger, grated8 ounces beef sirloin, sliced into 1-inch strips1 quart (32 ounces) reduced-sodium or homemade beef stock2 large carrots, shredded or thinly chopped1/2 head Napa cabbage (about 2 1/2 cups), shredded1 1/2 cups sliced mushrooms, tops only1/2 teaspoon sesame oil2 cups bean sprouts1 teaspoon sriracha sauce1/4 cup cilantro leaves, chopped3 green onions, chopped
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.



Servings Per Recipe: 4
Nutritional Info 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

Member Reviews
  • TIGER1LYNCH
     Added lime, fish sauce, and Thai basil. Tastes like Pho. - 2/23/11
  • SPLODIE
     I turned it veggie - veg stock, extra firm tofu instead of beef - it was still really good. - 3/14/11
  • LW60448
     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
  • MISSJANE2011
     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
  • CHEFWITCH
     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
  • TRICIAN13
     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
  • CD7023171
     Now that's a great soup. Everyone want's more, so I'll make it again next week. Thanks Meg! - 2/21/11
  • CD13102054
     The was delicious! I followed the recipe and the whole family loved it. Definitely will make again. - 1/9/13
  • LABRADOG
     Fast and excellent!! - 1/3/13
  • SHERNANDEZ68
     I love this one. I've made it numerous times. - 11/28/12
  • LARA423
     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
  • GLINKETTE
     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
  • KOMAL53
     Just loved this Soup---Thank You for such a wholesome Dish!!! - 2/21/11
  • TRINIGAL22
     The best soup I have ever made. - 2/21/11
  • N33D2LOSE50
     I really enjoyed this soup! I added bamboo shoots to mine! EXCELLENT I'm making this again this week! - 10/11/12
  • GIGISPARKY
     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
  • LEFORTKA
     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
  • LSDALOIA
     I used shrimp and added soba oodles. Yum! - 1/23/13
  • CD13534935
     Tried this recipe last week....delicious! Will definitely make again...thx - 1/21/13
  • INKYDINKYDOO
     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
  • SALLENKV
     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
  • BONNIEMCDERMOTT
     Sounds fabulous! I must try this soon. - 12/31/11
  • AMYVANDERPOEST
     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
  • CD12821997
     I love pho, so I am planning to try this soup asap. - 8/7/12
  • DONNA_VT
     One to put in my "to try" list . . . .sounds good and quick if you have the ingredients on hand. - 2/21/11



© 2024 SparkPeople, Inc. - Terms - Privacy