Oriental Steak Soup
Oriental Steak Soup is a hearty, flavorful dish featuring tender beef, vegetables, and savory broth, perfect for comforting meals and fans of Chinese-inspired flavors.
Ingredients
Instructions
- In a Dutch oven, combine beef, onion, celery, basil, bouillon, soy sauce, and 8 cups water.
- Bring the mixture to boiling.
- Reduce heat and simmer uncovered for 1 1/2 hours.
- Add frozen vegetables and mushrooms to the soup.
- Return the mixture to boiling.
- Reduce heat and simmer for an additional 15 minutes.
Tips & Substitutions
For a richer flavor, consider browning the beef in the Dutch oven before adding the other ingredients. If you don't have instant beef bouillon, you can substitute with beef broth or stock. Feel free to add other vegetables like bell peppers or carrots to enhance the soup's texture and flavor. This recipe is versatile and can be adapted to include your favorite Chinese recipes.
Serving Suggestions
Serve the Oriental Steak Soup hot, garnished with fresh herbs like cilantro or green onions for added flavor. This hearty soup pairs beautifully with steamed rice or crusty bread to soak up the delicious broth. For a complete meal, consider serving it alongside egg rolls (lumpia) or a side of traditional broccoli stir-fry.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply place the soup in a pot over medium heat until warmed through, adding a splash of water if the soup has thickened. Alternatively, you can microwave it in a covered bowl for 2-3 minutes, stirring halfway.
Nutrition & Diet Analysis (per serving)
Each serving of Oriental Steak Soup contains roughly 183 calories, with 19g protein, 5g carbohydrates, and 10g fat. It is an excellent source of protein (39% of the Daily Value), vitamin A (22% of the Daily Value), and iron (20% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 971mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this soup?
Yes, you can use other cuts like chuck or sirloin, but keep in mind that tougher cuts may require longer cooking times to become tender. Just ensure to cut the beef into small, even pieces for uniform cooking.
Is it possible to make this soup in a slow cooker?
Absolutely! To make this soup in a slow cooker, brown the beef and then combine all ingredients in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the mushrooms and frozen vegetables during the last 30 minutes of cooking.
Can I freeze the leftovers?
Yes, you can freeze the leftovers for up to three months. Make sure to let the soup cool completely before transferring it to freezer-safe containers. When ready to eat, thaw in the refrigerator overnight and reheat on the stove or in the microwave until hot.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).