TERIYAKI BEEF SOUP

8-oz boneless beef sirloin steak

2 tsp olive oil

1 large shallot, cut into thin rings

4 cups water

1 cup apple juice or apple cider

2 carrots, cut into bite-size pieces

1/3 cup long grain rice

1 tbsp grated fresh ginger

1 tsp instant beef bouillon granules

3 garlic cloves, minced

2 cups broccoli flowerets

1 to 2 tbsp reduced-sodium teriyaki sauce

1 tbsp dry sherry, optional

Trim fat from beef. Cut beef into bite-size strips. In a large saucepan heat 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 same saucepan combine water, apple juice, carrots, uncooked rice, ginger, bouillon granules, and garlic. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until carrots are tender. 

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

Yield: 5 servings Per serving: 197 calories, 6 g fat (2 sat), 30 mg cholesterol, 382 mg sodium, 22 g carbs, 2 g fiber, 13 g protein

file photo for reference