Beef and Rice Soup Oriental

Beef and Rice Soup Oriental Recipe from China

Region / culture: China | Preparation time: 10 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Beef and Rice Soup Oriental is a comforting and flavorful dish that combines tender beef, aromatic rice, and a mix of vegetables in a savory broth. This recipe is perfect for those seeking a hearty meal that is both satisfying and easy to prepare. The addition of soy sauce and chop suey vegetables gives this soup an Oriental twist, making it a delightful fusion of Eastern and Western culinary traditions.

History

The origins of Beef and Rice Soup can be traced back to various cultures that have long celebrated the combination of meat and rice in their cuisine. The Oriental twist to this recipe is inspired by the flavors and ingredients commonly found in Asian cooking, such as soy sauce and chop suey vegetables. Over time, this dish has evolved, incorporating elements from different culinary traditions to create a unique and delicious soup.

Ingredients

8 to 12 oz (340 g) of cubed beef round steak
1 tbsp of vegetable oil
4.5 cups of beef broth
1 tbsp of soy sauce
0.25 tsp of ground black pepper
0.5 cup of uncooked rice
1 14 oz (397 g) can of chop suey vegetables
1 beaten egg

How to prepare

In a large skillet, brown the meat in oil over high heat. Add the broth, soy sauce, and pepper. Bring the mixture to a boil. Reduce the heat, cover the skillet, and let it simmer for 30 minutes. Stir in the rice, cover again, and simmer for an additional 15 minutes, or until the rice is tender. Rinse and drain the vegetables, then add them to the skillet with the meat. Remove the skillet from heat and slowly stir in the egg.

Variations

For a spicier version, add a dash of chili sauce or red pepper flakes. You can also substitute the beef with chicken or tofu for a lighter variation. Adding different vegetables, such as bok choy or mushrooms, can also vary the soup's flavor and nutritional content.

Cooking Tips & Tricks

To ensure the beef is tender, brown it well on all sides before simmering. This locks in the flavors and gives the soup a richer taste. When adding the rice, make sure to simmer it until it's just tender to avoid overcooking. For a smoother egg ribbon, slowly pour the beaten egg into the soup while stirring gently in one direction.

Serving Suggestions

Serve this soup hot, garnished with sliced green onions or a sprinkle of sesame seeds for an extra touch of flavor. It pairs well with a side of steamed vegetables or a simple salad for a complete meal.

Cooking Techniques

Browning the beef properly is key to developing the soup's flavor. Simmering the soup gently allows the flavors to meld together and the rice to cook perfectly. Stirring in the egg slowly at the end creates delicate egg ribbons that add texture and richness to the soup.

Ingredient Substitutions

If chop suey vegetables are not available, you can use a mix of canned or fresh vegetables such as bean sprouts, water chestnuts, and bamboo shoots. Tamari can be used instead of soy sauce for a gluten-free option.

Make Ahead Tips

This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little extra broth or water if the soup has thickened too much during storage.

Presentation Ideas

Serve the soup in a large, deep bowl to showcase its ingredients. A sprig of fresh cilantro or parsley on top can add color and freshness to the presentation.

Pairing Recommendations

Pair this soup with a light white wine, such as a Sauvignon Blanc or a Riesling, to complement its savory flavors. For a non-alcoholic option, green tea or jasmine tea would make a refreshing accompaniment.

Storage and Reheating Instructions

Store leftover soup in an airtight container in the refrigerator. To reheat, warm it slowly over medium heat, stirring occasionally. If the soup has thickened, add a little broth or water to reach the desired consistency.

Nutrition Information

Calories per serving

A serving of this soup contains approximately 250-350 calories, making it a relatively light yet satisfying meal. The exact calorie count can vary based on the amount of oil used and the beef's fat content.

Carbohydrates

A serving of Beef and Rice Soup Oriental contains approximately 20-30 grams of carbohydrates, primarily from the rice and vegetables. The exact amount may vary depending on the rice variety used and the portion size.

Fats

This soup is relatively low in fats, with about 10-15 grams per serving. The majority of the fat content comes from the vegetable oil used for browning the meat and the natural fats within the beef.

Proteins

Beef and Rice Soup Oriental is a good source of protein, providing about 20-25 grams per serving. The protein comes mainly from the beef, making this dish a great option for those looking to increase their protein intake.

Vitamins and minerals

This soup is rich in various vitamins and minerals, including Vitamin A from the vegetables, iron and zinc from the beef, and B vitamins from both the beef and rice. The exact nutritional content will vary depending on the specific vegetables used and the beef cut.

Alergens

Common allergens in this recipe include soy (from the soy sauce) and eggs. Those with allergies or sensitivities to these ingredients should modify the recipe accordingly or avoid it.

Summary

Overall, Beef and Rice Soup Oriental is a balanced meal that provides a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It's a nutritious option that can fit into various dietary needs.

Summary

Beef and Rice Soup Oriental is a versatile and nourishing dish that combines the rich flavors of beef and soy sauce with the comforting texture of rice and vegetables. With its easy preparation and nutritional benefits, it's an excellent choice for a wholesome meal any day of the week.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Beef and Rice Soup Oriental. It was a warm summer day, and I was visiting my dear friend Eleanor in her cozy kitchen. As soon as I walked in, I could smell the delicious aroma of simmering broth and spices.

Eleanor greeted me with a warm smile and handed me a cup of tea. As we sat down at the table, she pulled out a worn recipe card from her recipe box and handed it to me. "This is a family recipe that has been passed down for generations," she said with a twinkle in her eye.

I eagerly read through the ingredients and instructions, my mouth watering at the thought of tasting this exotic-sounding dish. The recipe called for beef broth, thinly sliced beef, jasmine rice, soy sauce, ginger, garlic, and a variety of vegetables like carrots, mushrooms, and snow peas. It seemed like a perfect blend of flavors and textures.

Eleanor explained to me that she had learned this recipe from her mother, who had learned it from a Chinese friend many years ago. The friend had taught her the traditional way of making Beef and Rice Soup Oriental, using only the freshest ingredients and cooking techniques passed down through generations.

As I watched Eleanor prepare the soup, I was struck by her skilled hands and the way she moved around the kitchen with grace and ease. She chopped the vegetables with precision, marinated the beef in soy sauce and spices, and carefully measured out the rice to ensure the perfect ratio of broth to rice.

I asked her questions along the way, eager to learn the secrets of this beloved family recipe. Eleanor patiently answered each one, sharing tips and tricks she had picked up over the years. She stressed the importance of using high-quality ingredients and taking the time to let the flavors meld together in the pot.

After simmering the soup for hours, the rich aroma filled the kitchen, making my stomach growl with hunger. Eleanor ladled out steaming bowls of Beef and Rice Soup Oriental, garnishing each one with a sprinkle of fresh cilantro and a drizzle of sesame oil.

As I took my first spoonful, I was transported to a world of exotic flavors and comforting warmth. The tender beef, fragrant rice, and crisp vegetables all came together in a symphony of taste and texture. It was unlike anything I had ever tried before, and I knew I had found a new favorite dish.

I thanked Eleanor profusely for sharing her family recipe with me and vowed to make it for my own loved ones. As I left her house that day, I carried with me not just a stomach full of delicious soup, but also a heart full of gratitude for the traditions and stories that had been passed down through generations.

Since that day, Beef and Rice Soup Oriental has become a regular feature on my family's dinner table. I have made it for countless gatherings and special occasions, always receiving rave reviews and requests for the recipe.

As I stir the pot and inhale the familiar aroma of beef broth and spices, I can't help but smile and think back to that fateful day in Eleanor's kitchen. It was there that I learned the magic of this recipe, a recipe that has brought joy and warmth to my family for years to come. And for that, I am eternally grateful.