Asian Vegetable Beef Soup

Ingredients

• 1 lb beef stew meat, cut into 1-inch cubes
• 1 tablespoon canola oil
• 2 cups water
• 1 cup beef broth
• 1/4 cup sherry wine or additional beef broth
• 1/4 cup reduced sodium soy sauce
• 6 green onions, chopped
• 3 tablespoons brown sugar
• 2 garlic cloves, minced
• 1 tablespoon gingerroot, minced
• 2 teaspoons sesame oil
• 1/4 teaspoon cayenne pepper
• 1 1/2 cups fresh mushrooms, sliced
• 1 1/2 cups carrots, julienned
• 1 cup bok choy, sliced
• 1 1/2 cups long grain rice, uncooked

Cooking Instructions

1. In large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetables are tender. Meanwhile, cook rice according to package directions.
3. Divide rice among six soup bowls, 3/4 cup in each; top each with 1 cup of soup.