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Home > Asian beef soup

Asian beef soup

Recipe Information

Servings 8
Preparation Time 10 Minutes
Cook Time 15 Minutes
Total Time 25 Minutes
Difficulty Easy
Main Ingredient Bean Sprouts; Beef Sirloin; Carrots; Cabbage; Mushroom
Category Meat; Vegetables
Meal Lunch; Dinner
Type Appetizer; Main Dish; Side Dish
Subtype Soup
Cuisine Asian
Cook Method Stove Top
Diet Heart Healthy; High Protein; Low Calorie; Low Carb; Low Cholesterol; Low Fat


  • 8 ounces beef sirloin, fat removed, sliced into 1-inch strips

  • 1 tablespoon soy sauce, reduced sodium

  • 1 quart reduced-sodium or homemade beef stock 

  • 2 teaspoons fresh ginger, grated

  • 2 large carrots, shredded, about 1 cup

  • 1/2 head Napa cabbage, about 2 1/2 cups, shredded

  • 6 ounces shiitake mushrooms, tops only, stems removed, sliced, about 1 1/2 cups

  • 1/2 teaspoon sesame oil 

  • 2 cups fresh bean sprouts 

  • 1 teaspoon Sriracha sauce 

  • 1/4 cup cilantro leaves, chopped, optional

  • 3 green onions, chopped, optional



  • Add the beef stock to a large saucepan and bring it to a boil over the stove top.

  • Combine the beef, soy sauce, and ginger in a bowl. Set aside for 5 minutes to marinate.

  • Place the marinated mixture into the stock. Reduce the saucepan to medium-high heat and heat for 2 minutes.

  • Add the carrots, cabbage, and mushrooms. Heat for 2 minutes, then add the sesame oil, Sriracha, and bean sprouts.

  • Remove from heat after 2 minutes and serve in bowls. If desired, garnish with cilantro and green onions.


Nutrition (per serving)

  • Calories: 152 cal

  • Total fat: 4g

  • Saturated fat: 1g

  • Monounsaturated fat: 2g

  • Cholesterol: 38mg

  • Sodium: 150mg

  • Potassium: 434mg

  • Carbohydrate: 15g

  • Fiber: 2g

  • Protein: 16g