Asian beef soup

Recipe Information

Ingredients

• 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

Directions

• 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