Asian Beef Soup


  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons fresh ginger, grated
  • 250grams beef sirloin, sliced into 1-inch strips
  • 2 cubes OXO beef stock
  • 2 large carrots, shredded or thinly chopped
  • 1/2 head Napa cabbage (about 2 1/2 cups), shredded
  • 1 1/2 cups sliced mushrooms, tops only
  • 1/2 teaspoon sesame oil
  • 2 cups bean sprouts
  • 1 teaspoon sriracha sauce
  • 1/4 cup cilantro leaves, chopped
  • 3 green onions, chopped


  1. Mix the soy sauce and ginger in a medium bowl, add the beef, and let marinate
  2. Meanwhile, bring the OXO stock to a boil in a large saucepan or stock pot.Add the beef and sauce to the boiling stock, and reduce heat to medium-high. Cook for two minutes, then add the carrots, cabbage, and mushrooms.
  3. Cook another two minutes then add the sesame oil, sriracha, and bean sprouts.
  4. Cook two more minutes, then remove from heat.

To serve

Garnish with cilantro and green onions.

Makes 4 (two cup) servings.