15-Minute Asian Beef Soup

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15-Minute Asian Beef Soup

4.4 of 5 (73)
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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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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
    19 of 19 people found this review helpful
    Added lime, fish sauce, and Thai basil. Tastes like Pho. - 2/23/11

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  • Very Good
    12 of 12 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!
    8 of 8 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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  • 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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  • 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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