Ingredients:
8 ounces boneless beef top sirloin steaks
2 teaspoons olive oil
1 large shallots, thinly sliced
4 cups water
1 cup apple juice or 1 cup apple cider
2 carrots, cut into thin,bite-size strips
1/3 cup uncooked long-grain white rice
1 tablespoon grated fresh ginger
3 cloves garlic, minced
1 teaspoon beef bouillon granules
2 cups small broccoli florets
1 -2 tablespoon light teriyaki sauce
1 tablespoon dry sherry, optional
slivered green onion tops, optional
Directions:
Trim fat from beef.
Cut beef into thin, bite-size strips.
In a large saucepan, heat olive oil over medium-high heat.
Add beef and shallot.
Cook, stirring, for 2 to 3 minutes or until beef is brown.
Use a slotted spoon to remove mixture; set aside.
In same saucepan, combine water, apple juice, carrots, rice, ginger, garlic and bouillon granules.
Bring to a boil, then reduce heat.
Simmer, covered, about 15 minutes or until carrots are tender.
Stir in beef mixture and broccoli.
Simmer, covered, for 3 minutes.
Stir in the teriyaki sauce and sherry.
Ladle soup into bowls.
Garnish with slivered green onion tops.
Servings: 5
Time preparation: 15 min.
Time total: 40 min.