Teriyaki Beef Soup

• 8 ounces boneless beef top sirloin steaks
• 2 teaspoons olive oil
• 1 large shallot, thinly sliced
• 4 cups water
• 1 cup apple juice or 1 cup apple cider
• 2 carrots, cut into thin,bite-size strips
• 1/3 cup uncooked long-grain white rice
• 1 tablespoon grated fresh ginger
• 3 cloves garlic, minced
• 1 teaspoon beef bouillon granules
• 2 cups small broccoli florets
• 1 -2 tablespoon light teriyaki sauce
• 1 tablespoon dry sherry, optional
• slivered green onion top, optional

1. Trim fat from beef.
2. Cut beef into thin, bite-size strips.
3. In a large saucepan, heat olive oil over medium-high heat.
4. Add beef and shallot.
5. Cook, stirring, for 2 to 3 minutes or until beef is brown.
6. Use a slotted spoon to remove mixture; set aside.
7. In same saucepan, combine water, apple juice, carrots, rice, ginger, garlic and bouillon granules.
8. Bring to a boil, then reduce heat.
9. Simmer, covered, about 15 minutes or until carrots are tender.
10. Stir in beef mixture and broccoli.
11. Simmer, covered, for 3 minutes.
12. Stir in the teriyaki sauce and sherry.
13. Ladle soup into bowls.
14. Garnish with slivered green onion tops.

olive oil, shallot, water, apple juice, carrots, longgrain white rice, ginger, garlic, beef bouillon granules, broccoli florets, teriyaki sauce, sherry, slivered green onion

Taken from www.food.com/recipe/teriyaki-beef-soup-35842 (may not work)