Teriyaki Beef Soup


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The teriyaki and ginger give this soup a unique Asian flare!

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Time needed

30 min preparation

Serving Size / Yield

5 1.5 cups


  • 8 oz. boneless beef sirloin steak
  • 2 tsp. olive oil
  • 1 lg. shallot, cut into thin rings
  • 4 C. water
  • 1 C. unsweetened apple juice
  • 2 carrots, cut into matchstick strips
  • 1/3 C. long-grain rice
  • 1 tsp. grated fresh ginger
  • 1/2 tsp. instant beef bouillon granules
  • 3 cloves garlic, minced
  • 2 C. coarsely chopped broccoli
  • 1 to 2 Tbs. reduced-sodium teriyaki sauce
  • 1 Tbs. dry sherry, optional

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Trim fat from beef. Cut beef into bite-size strips. In a large saucepan heat olive oil over medium-high heat. Cook and stir beef and shallot in hot oil for 2 to 3 minutes or until beef is brown. Remove beef mixture with a slotted spoon; set aside.

In the same saucepan, combine water, apple juice, carrots, uncooked rice, ginger, bouillon granules and garlic. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until carrots are tender.

Stir in the broccoli and beef mixture. Simmer, covered, for 3 minutes. Stir in teriyaki sauce and dry sherry, if desired.

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