Beef and Vegetable Soup

This comforting Beef and Vegetable Soup combines tender halal beef with a medley of fresh vegetables, delivering a hearty and nutritious meal. Perfect for a cozy lunch, it is both flavorful and satisfying, reflecting authentic Chinese culinary traditions.

Ingredients

• Halal beef (chuck or stew meat) - 200 grams, diced
• Carrot - 1 medium, sliced
• Green bell pepper - 1 medium, chopped
• Broccoli florets - 100 grams
• Garlic - 2 cloves, minced
• Ginger - 1 inch, minced
• Onion - 1 medium, diced
• Soy sauce - 2 tablespoons
• Beef broth - 500 ml
• Sesame oil - 1 teaspoon
• Cornstarch - 1 tablespoon
• Water - 200 ml
• Salt - to taste
• Black pepper - to taste
• Green onions - 2 stalks, chopped (for garnish)

Steps

1. In a large pot, heat sesame oil over medium heat and sauté the diced onion until translucent.
2. Add minced garlic and ginger, cooking for another minute until fragrant.
3. Increase the heat to medium-high and add the diced beef, browning it on all sides.
4. Stir in the sliced carrot and chopped bell pepper, cooking for about 5 minutes.
5. Pour in the beef broth and water, then add soy sauce, salt, and black pepper. Bring to a boil.
6. Reduce the heat to low, cover, and simmer for 20 minutes.
7. Add the broccoli florets and continue to simmer for another 5-10 minutes until all vegetables are tender.
8. In a small bowl, mix cornstarch with a little water to create a slurry, then stir it into the soup to thicken.
9. Adjust seasoning if needed, then serve hot, garnished with chopped green onions.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 20 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in protein from beef, supporting muscle health.
• Packed with vitamins and minerals from a variety of vegetables.

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