Asian Vegetable-Beef Soup

Ingredients

• 1 lb beef stew meat, cut into 1" cubes
• 1 Tbs canola oil
• 2 cups water
• 1 cup beef broth
• 1⁄4 cup sherry or additional beef broth
• 1⁄4 cup reduced-sodium soy sauce
• 6 green onions, chopped
• 3 Tbs brown sugar
• 2 garlic cloves, minced
• 1 Tbs minced fresh gingerroot
• 2 tsp sesame oil
• 1⁄4 tsp cayenne pepper
• 1‌1⁄2 cups sliced fresh mushrooms
• 1‌1⁄2 cups julienned carrots
• 1 cup sliced bok choy
• 1‌1⁄2 cups uncooked long grain rice
• Chive blossoms, optional

Directions

1. In a 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 6 soup bowls, 3⁄4 cup in each; top each with 1 cup soup. Garnish with chive blossoms if desired.