Asian Vegetable Beef Soup

• 1 lb beef stew meat, cut into 1-inch cubes
• 1 tablespoon canola oil
• 2 cups water
• 1 cup beef broth
• 1/4 cup sherry wine or 1/4 cup additional beef broth
• 1/4 cup reduced sodium soy sauce
• 6 green onions, chopped
• 3 tablespoons brown sugar
• 2 garlic cloves, minced
• 1 tablespoon gingerroot, minced
• 2 teaspoons sesame oil
• 1/4 teaspoon cayenne pepper
• 1 1/2 cups fresh mushrooms, sliced
• 1 1/2 cups carrots, julienned
• 1 cup bok choy, sliced
• 1 1/2 cups long grain rice, uncooked

1. In 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.
2. 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.
3. Divide rice among six soup bowls, 3/4 cup in each; top each with 1 cup of soup.

beef stew meat, canola oil, water, beef broth, sherry wine, soy sauce, green onions, brown sugar, garlic, gingerroot, sesame oil, cayenne pepper, fresh mushrooms, carrots, bok choy, long grain rice

Taken from www.food.com/recipe/asian-vegetable-beef-soup-366464 (may not work)