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–+ servings
Emma

Asian Vegetable-Beef Soup: A Flavorful Comfort Dish!

A flavorful and comforting Asian Vegetable-Beef Soup packed with savory beef and fresh vegetables.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Cuisine: Asian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound beef sirloin thinly sliced
  • 1 tablespoon vegetable oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 4 cups beef broth
  • 2 cups water
  • 1 cup carrots cut into rounds
  • 1 cup bell peppers sliced (any color)
  • 1 cup sugar snap peas trimmed
  • 1 cup shiitake mushrooms sliced
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon crushed red pepper flakes optional
  • Salt and black pepper to taste
  • 2 green onions chopped (for garnish)
  • Fresh cilantro leaves for garnish, optional

Method
 

  1. Heat the vegetable oil in a large pot over medium-high heat.
  2. Add the thinly sliced beef and sauté until browned, about 3-4 minutes. Transfer to a plate and set aside.
  3. In the same pot, add the chopped onion, minced garlic, and grated ginger. Cook for 2-3 minutes until the onion is soft and translucent.
  4. Pour in the beef broth and water, bringing the mixture to a vigorous boil.
  5. Add the carrots, bell peppers, sugar snap peas, and shiitake mushrooms. Lower the heat and simmer for about 10 minutes until the vegetables are tender.
  6. Return the cooked beef to the pot, then stir in the soy sauce, sesame oil, and crushed red pepper flakes if desired.
  7. Season with salt and black pepper to taste, and let it simmer for another 5 minutes to meld the flavors.
  8. Serve hot, garnished with chopped green onions and fresh cilantro if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 8gCholesterol: 70mgSodium: 800mgFiber: 5gSugar: 5g

Notes

  • Feel free to customize the vegetables based on your preference.
  • For a spicier soup, increase the amount of crushed red pepper flakes.
  • This soup can be stored in the refrigerator for up to 3 days.

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