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Thursday, May 6, 2010

Sesame-Ginger Beef Soup

This is a fast and flavorful Asian-inspired soup. Add purchased or homemade egg rolls and you have a complete meal. For a healthier alternative, substitute an equal portion of brown rice in place of the white rice.

2 cups Beef Broth
3/4 cup (3 oz) Snow Peas, cut diagonally into 1-inch pieces
2/3 cup Red Bell Pepper, cut into matchstick-size strips
5 oz Thinly Sliced Roast Beef, cut into 1/2-inch-wide strips (or use leftover prime rib or beef roast)
2/3 cup Sliced Green Onions
1 TB Minced Peeled Fresh Ginger
4 tsp Rice Vinegar
1 1/2 tsp Sesame Oil
1-1/2 cups Cooked White Rice (keep warm)

In a medium saucepan over medium heat, bring broth just to boil . Add snow peas and red peppers and simmer 1 minute. Add beef, green onions and ginger; remove pan from heat. Mix in vinegar and sesame oil. Season soup to taste with salt and pepper. Place a scoop of rice in center of deep bowls. Ladle soup over, dividing equally.   Serves 2.

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