Teriyaki Beef Soup
8 ounces boneless beef
sirloin steak
2 teaspoons olive oil
1 large
shallot, thinly sliced
4 cups water
1 cup apple
juice or apple cider
2 carrots, cut into thin
bite-size strips
1/3 cup uncooked long-grain rice
1
tablespoon grated fresh ginger
3 garlic cloves,
minced
1 teaspoon instant beef bouillon granules
2 cups
small broccoli flowerets
1 to 2 tablespoons light
teriyaki sauce
1 tablespoon dry sherry
(optional)
Slivered green onion tops (optional)
Trim fat from
meat. Cut meat into thin, bite-size strips. In a large
saucepan, heat olive oil over medium-high heat. Add meat
and
shallots. Cook and stir 2 to 3 minutes or
until meat is brown. Use a
slotted spoon to remove
meat mixture; set aside.
In the same saucepan,
combine water, apple juice, carrots, rice,
ginger,
garlic and bouillon granules. Bring to boiling; reduce
heat.
Simmer, covered, about 15 minutes or until
carrots are tender.
Stir in the meat mixture and
broccoli. Simmer, covered, 3 minutes
more. Stir in
teriyaki sauce and sherry. Ladle soup into
bowls.
Garnish with slivered green onion tops, if
desired.
Makes 5 servings,
each: 197 calories, 6 grams fat,
30 milligrams cholesterol, 382
milligrams
sodium, 22 grams carbohydrates, 2 grams fiber, 13 grams
protein.
WW Points - 4 points per serving
Makes 5 servings
Back to main page
Back to SOUPS