Ingredients
1 pound beef stew meat, cut into 1-inch cubes1 tablespoon canola oil2 cups water1 cup beef broth1/4 cup sherry or additional beef broth1/4 cup reduced-sodium soy sauce6 green onions, chopped3 tablespoons brown sugar2 garlic cloves, minced1 tablespoon minced fresh gingerroot2 teaspoons sesame oil1/4 teaspoon cayenne pepper1-1/2 cups sliced fresh mushrooms1-1/2 cups julienned carrots1 cup sliced bok choy1-1/2 cups uncooked long grain riceChive blossoms, optional
Preparation
In a large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetables are tender. Meanwhile, cook rice according to package directions.
Divide rice among 6 soup bowls, 3/4 cup in each; top each with 1 cup soup. Garnish with chive blossoms if desired.
