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Asian Beef and Rice with Mushrooms
Difficulty Level Easy
I held a dinner party for my husband this past weekend and I braised an organic brisket in red wine, caramelized onions and beef broth. I ended up with lots of leftover meat, which I love, because then I don't have to cook the day after I've made dinner for twenty people. I also think that many foods are simply better the next day after it has had a chance to sit and let the flavours mingle.
I grew up on leftovers, because my mother always made enough dinner to have some left for lunch the next day. My husband however, came to leftovers later in life. He and his sister called it "used food" as children and I believe they turned their noses up at it. He doesn't get any choice with me, so he has grown to appreciate the lowly leftover. I usually serve it up so that it is recognizable as the thing I served the night before, and then I like to make it into something entirely different. For me, that almost always means making soup.
Taking the beef and some leftover black rice as my base, I added some mushrooms, miso and soy sauce to give it an Asian taste. The only vegetable I had left were parsnips which didn't seem like such a good mix. If I'd had some baby bok choy or even swiss chard that would have been a great addition. This soup was quite tasty the first day I made and it, and of course, I had some leftover. The second day it was really wonderful and I was sorry I hadn't made a bigger pot of it in the first place. Because this is a refrigerator clearing recipe, take it as a guideline and see what you have available in your own fridge.
INGREDIENTS
| 1 tbsp | vegetable oil |
| 1 | medium onion, diced |
| 1 cup | cooked beef, sliced into slivers |
| 1 cup | cooked rice |
| 1 cup | mushrooms, sliced thinly |
| 4 cups | beef stock, or vegetable stock |
| 2 tbsp | miso paste |
| 1/4 cup | sodium reduced soy sauce |
| 1 tbsp | Szechwan chili sauce |
PREPARATION:
- Heat oil in a large pot and add the onions, cooking until they become translucent, about five minutes.
- Add the beef, rice and mushrooms and cooking, stirring often, until the mushrooms begin to soften, about five minutes.
- Add the rest of the ingredients and bring to a boil. Lower the heat and simmer for a few minutes, until the mushroom are cooked.
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