Teriyaki Beef Soup
8 ounces boneless beef sirloin steak
2 teaspoons olive oil
1 large shallot, cut into thin rings
4 cups water
1 cup unsweetened apple juice
2 carrots, cut into matchstick strips (1 cup)
1/3 cup long-grain rice
1 teaspoon grated fresh ginger
1/2 teaspoon instant beef bouillon granules
3 cloves garlic, minced
2 cups coarsely chopped broccoli
1 to 2 tablespoons reduced-sodium teriyaki sauce
1 tablespoon dry sherry (optional)
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 the carrots are tender.
Stir in the broccoli and beef mixture. Simmer, covered, for 3 minutes. Stir in the teriyaki sauce and, if desired, the dry sherry. Makes five 1-1/2-cup servings.